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Apple Butter


A butter that isn’t dairy at all, apple butter is made by cooking apples slowly for a long time with cider or water. It’s cooked for so long that the sugar from the apples caramelizes, yielding a deep brown color. It’s a concentrated preserve with a much longer shelf life than applesauce.

Apple butter was first produced in the Middle Ages in an area that eventually became Belgium and the Netherlands, and in Germany. Making apple butter was   way to conserve fruit grown in the yards in the monasteries at that time, so much so that practically every village in the region had someone producing it. The popularity of making apple butter continued in colonial America.

Often flavored with cinnamon, cloves and other spices, apple butter works well as a spread for toast. It can also be used as a substitute for fat in dairy-free cooking.

Find apple butter in the Roche Bros. dairy aisle!



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