Apple butter, despite its name, does not contain milk or dairy products. It is actually a highly concentrated form of applesauce, known for its creamy texture and deep brown color.
The name "apple butter" comes from its smooth, spreadable consistency and flavor, which can liven up even the most basic dishes. You can spread it on mkate wokazinga ndi zikondamoyo or serve it with keke.
Pitani:
Momwe Mungapangire Butter ya Apple
Zindikirani: Malangizo athunthu aperekedwa mu khadi la Chinsinsi pansipa.
- Prepare Apples.
- Simmer apples with Cider until soft.
- Puree the mixture.
- Mix in sugar, spices, and salt.
- Simmer until the apple butter thickens.
- Let it cool, and then store it.
Malangizo ndi Malangizo
- For sweeter apple butter, increase the sugar to 450 grams and use 7 pounds of apples instead of 6.
- If you're using a food mill to process the apples, there's no need to peel them beforehand, as the food mill will effectively remove the apple peels during the process.
- To check if the apple butter is done, remove a spoonful of apple butter and let it rest at room temperature, away from the steam, for 2 minutes.
If the apple butter remains mounded on the spoon, it's ready. Alternatively, spoon a small amount of apple butter onto a chilled plate. If the liquid runs off the apple butter, it needs more time.
Onani Zambiri Maphikidwe a Apple:
Chinsinsi
Botolo la Apple Lopanga Kunyumba
zida
- Msuzi Wachikulu, Wolemera-Pansi kapena Mphika
- Corer kapena mpeni
- Hand Blender kapena Food Mill
zosakaniza
- 6 LB. Maapulo , kusenda, kuvula, kudulidwa
- 6 Makapu apulo cider
- 1 chikho shuga wofiirira kapena woyera
- 1 supuni madzi atsopano a mandimu
- ¼ supuni mchere wosakaniza
- 3 Inchi ndodo ya sinamoni
- ½ supuni sinamoni sinthani kukoma
- ⅛ supuni pansi cloves
malangizo
- Gwiritsani ntchito peeler kuti muchotse khungu la maapulo pang'onopang'ono, ndiyeno, ndi ngodya kapena mpeni, chotsani ma cores. Onetsetsani kuti mwataya mbewu zilizonse.
- Ikani maapulo odulidwa mumtsuko waukulu, wolemera-pansi ndikutsanulira mu apulo cider.
- Phimbani saucepan ndi chivindikiro ndikutenthetsa pamoto wapakati kuti chisakanizocho chizizizira. Lolani kuti ayimire mpaka maapulo akhale ofewa komanso amphuno, pafupifupi mphindi 30.
- Pamene maapulo ali ofewa, gwiritsani ntchito dzanja la blender kuti muphatikize maapulo ophika ophika mpaka afikire bwino. Kapenanso, mutha kugwiritsa ntchito mphero yazakudya.
- Bweretsani kusakaniza kosalala kwa apulo mu poto, ndipo tsopano onjezerani shuga, mandimu, zonunkhira (ndodo ya sinamoni, sinamoni ya nthaka, cloves wa pansi), ndi mchere wambiri. Sakanizani chisakanizocho bwino kuti muwonetsetse kuti zosakaniza izi zikuphatikizidwa bwino.
- Place the saucepan back on the heat and simmer the mixture once again. Be sure to stir frequently to prevent it from sticking to the bottom of the pan. Continue simmering and stirring for about 2 hours.
- After the mixture has thickened, remove it from the heat and allow it to cool down completely. Once cooled, you can store it in the refrigerator for future use.
- Kutumikira ndi waffles, Miyala, mabisiketi, muffins, yogurt, or cheeses.
zolemba
- To refrigerate apple butter, let it cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 1 month. When you're ready to use it, you can use it straight from the fridge or let it come to room temperature before serving.
- Apple butter imatha kupangidwa mpaka mwezi umodzi pasadakhale. Kuti muyisunge, tumizani batala wa apulo ku chidebe chosatsekedwa ndi mpweya kapena thumba lotetezedwa mufiriji ndikusiya mutu kuti muwonjezeke pakuzizira. Mafuta a apulo wowumitsidwa amatha mpaka miyezi itatu. Mukakonzeka kugwiritsa ntchito, ingotsitsani batala wa apulo usiku wonse mufiriji musanagwiritse ntchito.
Zambiri zokhudzana ndi kadyedwe kake zimatengera kuwerengera kwa anthu ena ndipo ndikungoyerekeza. Chinsinsi chilichonse komanso zakudya zopatsa thanzi zimasiyana malinga ndi mtundu womwe mumagwiritsa ntchito, njira zoyezera, komanso kukula kwa magawo panyumba iliyonse.