Nier Beurre (Channel Islands Fruit Butter) Recipe

Step 1

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.

Step 2

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.

Step 3

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

Things You'll Need

  • 2lb Dessert apples
  • 1lb Cooking apples
  • Granulated sugar
  • 2pt Dry cider
  • 1/2 Orange
  • 1/2 Lemon
  • Ground cinnamon & allspice

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