Apple Butter
I know it's well past prime apple season, but I just finished some apple butter with late-harvest and root-cellared fruit from Windrose Farms. No suger added. And very little spice, too. Every apple butter I ate growing up was too sweet and too spicy, so here's my answer. The dark color comes from long cooking—about 5 hours. A little molasses would make it even darker and richer. Next time.
Which photo do you prefer for my book, A or B?
A:

B:



Monday, January 9, 2012








