2 lb dessert apples
1 lb cooking apples
1 granulated sugar
2 pt dry cider
1/2 orange
1/2 lemon
1 ground cinnamon & allspice
A Recipe for
Nier Beurre (Channel Islands Fruit Butter)
Food Tip |
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
This Recipe for Nier Beurre (Channel Islands Fruit Butter) is one of thousands in the Recipes-to-go Fruit Cookbook.
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| Madeleine L'Engle (1918--) American author. |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
This is a recipe for Nier Beurre (Channel Islands Fruit Butter) from the recipe cookbook of Recipes-to-go (Fruit)
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
Herb Tip |
An empty belly is the best cook. |
| Estonian Proverb |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
Fast boil the cider until reduced by half. Peel, core and slice HALF
of each sort of apple; add them to the pan, pushing them well down
into the liquid. Half-cover the pan and simmer gently until the fruit
is soft.
Add the remaining apples, prepared in the same way, together with
the juice and zest of the citrus fruits. Half-cover the pan and
continue simmering until all the fruit is well reduced, pulpy and
tender. Stir occasionally and crush the fruit down into the pan with
a potato masher as it cooks. Measure the pulp and process it to a
puree if it is at all lumpy. Add sugar at the rate of 10 oz for every
pint of apple pulp, and stir in about 1 teaspoon ground allspice.
Simmer, stirring frequently, until most of the moisture has been
driven off. The readiness of a fruit butter is judged by its
consistency, not by set or temperature. It is ready when it is nearly
dry - a spoon drawn across the mixture should leave its own
impression. Pot in small, clean, warm jars and store in a very cold
larder or fridge. Once jar is opened, the contents should be eaten up
within 3 or 4 days. Makes enough to fill 4 or 5 small jars.
Source: Philippa Davenport in "Country Living" (British), March 1989.
Typed for you by Karen Mintzias
Serves: 1
Nier Beurre (Channel Islands Fruit Butter) Recipe brought to you by Recipes To-Go