NO-SUGAR BAKED APPLES
These baked apples are a favorite that my mom made every time fresh apples were in season; my favorite for this recipe are McIntosh. Great with pears too!
Provided by KAPPHARMD
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Remove cores and seeds of apples, leaving the bottoms intact. Place into an 8x8-inch casserole or baking dish. Place 1 teaspoon butter and 1 teaspoon cinnamon into each cored apple.
- Bake in the preheated oven until apples are softened, 20 to 25 minutes, watching to make sure they don't pop.
Nutrition Facts : Calories 113.3 calories, Carbohydrate 20.9 g, Cholesterol 10.8 mg, Fat 4.3 g, Fiber 4.5 g, Protein 0.5 g, SaturatedFat 2.6 g, Sodium 30.4 mg, Sugar 14.4 g
OUR FAMOUS APPLE BUTTER - SUGAR FREE
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Fruit Sweet And Sugar Free cookbook. When you have the time, make a large quantity of apple butter, as it can be easily frozen or canned for long term storage, or stored in the refrigerator for daily use.
Provided by internetnut
Categories Apple
Time 5h15m
Yield 6-7 1/2 cups, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- If you are using fresh apples, cook the apples with the apple juice concentrate and enough water to just cover the apples. Cook until the apples are tender. Puree the mixture in a blender and strain out all the seeds and skin. Stir in the spices.
- If you are using unsweetened applesauce, stir the apple concentrate and spices into the unsweetened applesauce.
- Preheat the oven to 375. Pour the apple mixture into a heavy baking pan and place it in the preheated oven. After the first hour of baking, stir the apple butter every 30 minutes, continuing for 5-6 hours, until the apple butter is done. It should be a rich, dark brown, and when a drop is placed on a cold plate, no water should separate out.
- To can the apple butter for long term storage, spoon it into hot, sterilized half pint jars. Seal the jars and process them in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 396.2, Fat 1.3, SaturatedFat 0.2, Sodium 23.2, Carbohydrate 103, Fiber 13.4, Sugar 82.4, Protein 1.8
SUGAR FREE APPLE BUTTER
Categories Condiment/Spread Fruit Low/No Sugar
Number Of Ingredients 6
Steps:
- Rinse apples, core, and slice. Don't peel. Put in crock pot along with honey, water, and cinnamon and turn on low 12 hours or over night. At this point you will have apple sauce. Puree in the crockpot with a stick blender, or transfer to a food processor or blender and puree. Return to the crock pot and cook on the lowest setting (I use 'keep warm') with the lid cracked to allow steam to escape for another 4-6 hours, stirring once every couple hours. This will darken and thicken the apple butter. Spoon into jars and keep in the refrigerator, freezer, or can using a water bath method to keep in the pantry.
SUGAR FREE CROCK POT APPLE BUTTER
Another Graham Kerr wonder! From his cookbook "Simply Splenda". In his words, "This is dense, thick and dark brown, just like my grandmother made. The apple peels are left on to add pectin." **** Cooks Note: Apple butter can be used in baking - can replace up to 1/2 of the shortening in many recipes. Add with the liquid ingredients. You may need to reduce sugar in recipes since the apple butter is already sweetened. . P.S. It's also wonderful on plain old toast or waffles!
Provided by SusieQusie
Categories Apple
Time 8h30m
Yield 2 pints, 64 serving(s)
Number Of Ingredients 5
Steps:
- Slice apples into a crock pot. Cook on low until they're very soft, 4-5 hours.
- Remove from crock pot & press soft apples through a sieve to remove the peels. Stir in the Splenda, cinnamon, cloves and allspice. Return mixture to crock pot and cook another 3-4 hours on low setting. (mixture should reduce to about 4 cups).
- Spoon into clean jars (those cute little half-pint jelly jars would be perfect),leaving an inch of headroom. Cover with lids & freeze the jars that you want to use later. Store thawed apple butter in the refrigerator.
- Note: for oven prep, cook apples for 2 hours on 350°F After sieving & adding spices and Splenda, return to oven for another hour.
- Serving size listed is 1 tablespoon.
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HOW TO MAKE APPLE BUTTER (NO ADDED SUGAR) - DETOXINISTA
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4.9/5 (33)Total Time 12 hrs 50 minsCategory SnackCalories 44 per serving
- Core and chop the apples (I used this handy apple slicer to do it quickly) and place them in the bowl of your slow cooker. Add in the cinnamon, ginger, cloves, and water then cover and cook on low for 6 hours, or until the apples are tender enough to fall apart with mashed with a fork. (If you're using a VitaClay, this process only takes 2 hours.)
- To make applesauce, use an immersion blender to puree the cooked apples. (If you chose to peel your apples, you can just use a fork or potato masher to break down the apples.) You could stop here, and enjoy this delicious spiced applesauce, but you'll need to keep cooking it down to create apple butter.
- Loosely cover the pot with the lid, leaving a vent for steam to escape, and set the slow cooker to cook for another 6 to 8 hours on low, or until the applesauce has reduced by nearly half. Alternatively, you could heat the applesauce on high 45 minutes, then reduce the heat to low to quicken the process, but be sure to not leave it on high too long, or you'll risk burning the apples on the bottom. (I cooked mine in the VitaClay for 45 minutes on the "stew" setting-- which is high heat-- then transferred the applesauce to a heavy bottomed saucepan over medium-low heat to finish the thickening process, stirring every few minutes to prevent burning.)
- Once the apple butter is nice and thick, transfer it to a glass jar and store it in the fridge for up to two weeks. (You can also freeze any extra for a longer shelf life!) Serve the apple butter over your favorite toast, pancakes, meats, salads, or simply enjoy it by the spoonful!
SUGAR-FREE APPLE BUTTER (STOVETOP RECIPE) - THE NEW …
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- In a medium pot, combine the apples, water, and spices. Cover and bring to a boil. Then reduce the heat to medium-low and simmer with the lid ajar until the apples are saucy and broken down, and most of the liquid is evaporated, about 20 minutes.
- Transfer the apples to a food processor or Vitamix, and puree until smooth. Transfer back to the pot and continue cooking over low heat, stirring frequently to prevent the bottom from burning, until the mixture thickens a bit, takes on a slightly darker color, and has a more concentrated apple flavor, about 15 minutes more.
- Cool the apple butter to room temperature, transfer to an airtight container, and store in the fridge for up to 2 weeks.
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