{"id":2425,"date":"2010-09-19T20:13:00","date_gmt":"2010-09-19T20:13:00","guid":{"rendered":"https:\/\/veganlovlie.com\/2010\/09\/daring-cooks-2010-challenge-food-preservation-the-apple-butter-of-knowledge\/"},"modified":"2022-08-25T03:17:22","modified_gmt":"2022-08-25T10:17:22","slug":"daring-cooks-2010-challenge-food","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/daring-cooks-2010-challenge-food\/","title":{"rendered":"Apple Butter with Tamarind"},"content":{"rendered":"
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\"Apple <\/picture><\/figure><\/div>\n\n\n

I am posting this 5 days late! Not that this was a tedious recipe to make. It was infact very easy and quick. Because I am allergic to nuts, I regularly make fruit butters to use as spreads. I have made apple butter a lot of times before and I like mixing it with other fruits.<\/p>\n\n\n\n

This time I mixed it with some tamarind paste for a distinctive sweet and sour taste. I really like this combination and more often I find myself eating a spoonful as dessert rather than a breakfast spread! The slight sour taste also makes it really good to use as a dipping sauce with corn chips or poppadums!<\/p>\n\n\n\n

DARING COOKS 2010 CHALLENGE: FOOD PRESERVATION: THE APPLE BUTTER OF KNOWLEDGE<\/strong><\/p>\n\n\n\n

The September 2010 Daring Cooks\u2019 challenge was hosted by John of Eat4Fun<\/a>. John chose to challenge The Daring Cooks to learn about food preservation, mainly in the form of canning and freezing. He challenged everyone to make a recipe and preserve it. John\u2019s source for food preservation information was from The National Center for Home Food Preservation<\/a>.<\/p>\n\n\n

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\"Apple <\/picture><\/figure><\/div>\n\n\n

Bramley Apple Butter<\/span><\/h2>\n\n\n\n

(with a hint of tamarind)<\/span><\/h3>\n\n\n\n

For this recipe I used Irish Bramley apples. Bramley apples are usually slightly larger than a common regular apple and they have a tangy taste. They are mostly used as cooking apples in pies or crumbles.<\/p>\n\n\n\n

Because I tend to eat these butters quite quickly, I don’t usually use elaborated methods of preservation and these butters usually keep for up to 3 weeks in the fridge.<\/p>\n\n\n\n