Restaurant-Quality Maple-Apple Butter

This one is even better than the famous apple butter served at a popular French Canadian restaurant chain in Quebec. I make a huge batch using the tart apples from the tree in our yard. The sourness balances out perfectly with the maple syrup. Very freezer-friendly and great as a gift. No one will know how easy it was to make! Serve with toast or baguette.

Step: 1

Place apple slices in a big pot with maple syrup. Bring to a boil and simmer until apples are very tender, about 45 minutes. Mixture will be thick which is what is required to achieve a rich texture as the final result. Remove from heat.

Step: 2

While apples are still hot, add them to a blender with cubes of cold butter, working in small batches so blender is only 1/3 full at a time (for safety reasons so hot mixture won’t splatter everywhere). Blend until smooth. Transfer to a bowl and mix until smooth.

Per Serving: 78 calories; protein 0.2g; carbohydrates 11.9g; fat 3.8g; cholesterol 9.8mg; sodium 1.6mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re making pasta, make sure for a simple healthy dish . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do double-duty .