Zapple Butter
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5 large apples (any variety, I used Pink Lady and Cortland), stemmed and coarsely grated (leave peels and cores)1 large zucchini (about 350g), coarsely grated (leave peel on)1/4 cup apple juice1/2 tsp cinnamon
Preheat oven to 350F.
Mix apples, zucchini and apple juice in a covered casserole
Cover and bake for 2 hours, until very broken down.
Allow to cool slightly, then run through a food mill to remove hard pieces of core and skin.
Stir in cinnamon and add puree back to the casserole dish.
Re-cover and bake another hour, then remove the lid and bake a further 30-45 minutes, stirring every 15 minutes, until dark brown and very thick.
Transfer to a jar and store in the fridge for up to 3 weeks or freeze up to 6 months.
Serving Size: Makes about 2 1/2 cups
Mix apples, zucchini and apple juice in a covered casserole
Cover and bake for 2 hours, until very broken down.
Allow to cool slightly, then run through a food mill to remove hard pieces of core and skin.
Stir in cinnamon and add puree back to the casserole dish.
Re-cover and bake another hour, then remove the lid and bake a further 30-45 minutes, stirring every 15 minutes, until dark brown and very thick.
Transfer to a jar and store in the fridge for up to 3 weeks or freeze up to 6 months.
Serving Size: Makes about 2 1/2 cups
Nutritional Info Amount Per Serving
- Calories: 63.6
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 1.2 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 3.0 g
- Protein: 0.5 g
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