Applebutter
Yield
1 servingsPrep
30 minCook
60 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
apples
(or 8 if small) |
|
| 1 | tablespoon |
cinnamon
|
|
| ¼ | cup |
apple juice concentrate
frozen, +2 tb |
* |
| 1 | cup |
water
|
|
| ⅛ | teaspoon |
cloves, ground
|
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
apples
(or 8 if small) |
|
| 15 | ml |
cinnamon
|
|
| 59 | ml |
apple juice concentrate
frozen, +2 tb |
* |
| 237 | ml |
water
|
|
| 0.6 | ml |
cloves, ground
|
|
| 59 | ml |
water
|
|
| 15 | ml |
cornstarch
|
|
Directions
Peel, core, and thinly slice apples. Put them in a saucepan with ¼ cup of the water and ¼ cup of the applejuice. Bring to a boil, then reduce heat and simmer uncovered for 1 hour. Mix cornstarch with the 2 Tb of applejuice. Stir into the mix, and stir until it thickens.
Put all ingredients in a blender and purée until smooth. Refrigerate. Makes about 4 cups.
