Spiced Orange Apple Butter Recipes

SPICED APPLE BUTTER COFFEE CAKE

Steps:

• For the crumb topping: Put the flour, brown sugar, apple pie spice and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, apple pie spice, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 additions, beginning and ending with the flour. Beat until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apple butter on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

SPICED ORANGE APPLE BUTTER

Steps:

• 1. In a dutch oven add peeled, seeded, and quartered apples with 1/2 cup water and frozen oj concentrate.
• 2. Cool and puree in a food processor until thick. Measure back into dutch oven. Add 1/2 cup sugar for every cup of apple mixture. Then add spices and cook on low for 2 hours.
• 3. Pour into sterilized jars and secure lid. Leave about 1/4 inch from the top.
• 4. Process in boiling water for 10 minutes.

LARRA'S BAKED SPICED APPLES AND ORANGES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, toss together the apples, oranges, brown sugar, Cheddar cheese, and walnuts. Spread evenly in a 9x13 inch baking dish. Sprinkle crushed crackers evenly over the fruit.
• Melt the butter in a small saucepan over medium heat and whisk in flour, cinnamon, nutmeg, cloves and baking powder. Drizzle over the crackers, then drizzle the creamer over the casserole. Cover with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven. Remove from the oven and uncover. Stir gently to fold in the crust.

SPICED APPLE BUTTER

Steps:

• In a large saucepan, combine the apples, apple cider, brown sugar, molasses, cinnamon, nutmeg, cloves and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 1-3/4 to 2 hours or until mixture reaches a thick, spreadable consistency, stirring often., Remove from the heat. Stir in raisins and lemon zest. Cool to room temperature. Store in an airtight container in the refrigerator.

SPICED APPLE BUTTER

Steps:

• Stir together all ingredients and 1 ½ cups water in a large saucepan or Dutch oven. Bring to a simmer over medium-high, stirring occasionally. Reduce heat to low. Cook, stirring occasionally, until apples break down and become very soft, 1 hour, 45 minutes to 2 hours. Remove from heat; cool 10 minutes.
• Transfer mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, 1 minute. Store in an airtight container in refrigerator up to 1 month.

SLOW COOKER SPICED APPLE BUTTER

Steps:

• Place the apples and cider in a 5 qt Dutch oven or heavy-bottomed pot along with 4 cups of water. Bring to a boil over high heat. Reduce heat to medium and boil, stirring occasionally, until the apples have broken down, about 30 minutes.
• Remove the pot from heat and use an immersion blender to carefully puree the apples in the pot (this step can be done one day ahead, simply cover and chill the puree overnight before proceeding).
• Use a measuring cup to measure the amount of puree you have as you transfer the apple puree, cup by cup, into a 6-qt slow cooker. For each cup of puree that you have, add one tablespoon of white sugar and one tablespoon of brown sugar. Stir the sugar and the spices into the puree. Place the lid slightly ajar on the slow cooker and cook on LOW for 8-10 hours, stirring every 2 hours, until the puree is dark and thick enough to where a spoonful mounds up on a plate and liquid seeps out around the mound.
• During the last 30 minutes of slow-cooking, fill your large canning pot with water and bring it to a boil. Once the desired thickness is reached, place the slow cooker on HIGH to bring the apple butter to a boil while you prepare for water bath canning.
• Sterilize canning jars by placing them in a boiling water bath (I do this in my canning pot) for ten minutes. Keep them warm in the water until ready to use. Place the lids in a heatproof bowl and ladle a few spoonfuls of boiling water on top. Keep them warm in the bowl until ready to use. For more information on hot water bath canning, see this article.
• Using a jar lifter, carefully remove the jars from the hot water canning bath and place them upright on a towel. Remove the lids from the bowl of water and pat them dry.
• Ladle the hot apple butter into the sterilized jars, leaving ¼ inch of headspace at the top. Remove air bubbles with an offset spatula as needed. Use a damp paper towel or cloth to wipe the rims of the jars clean. Place the lid on top, followed by the jar ring, and adjust the ring until it is finger-tight (do not force it).
• Return the jars to the water bath, being sure that each is covered by at least 1 inch of water. Bring the water to a boil and boil for a full 10 minutes. Use the jar lifter to carefully remove the jars from the water and transfer them to a towel. Do not disturb the jars for 12 hours.
• After one hour of resting, make sure the jar lids have sealed by pressing down on the center of the lid. If the center can be pressed down, the lid has not sealed and the contents of the jar should be refrigerated immediately for use within 1-2 weeks.
• Label the sealed jars and store in a dark, cool, dry place for up to 1 year.