This traditional Channel Islands fruit butter is a luxurious spread made from a blend of sweet dessert apples and tart cooking apples, enriched with the bright zest and juice of oranges and lemons. Simmered in dry cider, the fruit breaks down into a thick, velvety puree that captures the essence of autumn harvest. The addition of warm spices like cinnamon and allspice complements the natural sweetness of the apples, creating a complex flavor profile that is both comforting and sophisticated. Perfectly spread on toast, paired with cheese, or served alongside roasted meats, this nier beurre offers a deliciously tangy and sweet experience. It makes an excellent homemade gift or a special treat for breakfast tables, preserving the season’s best fruits in a jar of golden goodness.
Nier Beurre (Channel Islands Fruit Butter
Description
This traditional Channel Islands fruit butter is a luxurious spread made from a blend of sweet dessert apples and tart cooking apples, enriched with the bright zest and juice of oranges and lemons. Simmered in dry cider, the fruit breaks down into a thick, velvety puree that captures the essence of autumn harvest. The addition of warm spices like cinnamon and allspice complements the natural sweetness of the apples, creating a complex flavor profile that is both comforting and sophisticated. Perfectly spread on toast, paired with cheese, or served alongside roasted meats, this nier beurre offers a deliciously tangy and sweet experience. It makes an excellent homemade gift or a special treat for breakfast tables, preserving the season's best fruits in a jar of golden goodness.Ingredients
Directions
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Pour the dry cider into a large, heavy-bottomed saucepan and bring to a boil.
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Reduce heat and simmer the cider until it is reduced by half.
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Peel, core, and slice the dessert apples and cooking apples.
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Add half of the sliced apples to the reduced cider in the pan, pushing them down into the liquid.
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Half-cover the pan and simmer gently until the fruit is soft.
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Add the remaining sliced apples to the pan.
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Add the juice and zest of the orange and lemon to the mixture.
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Half-cover the pan and continue simmering until all the fruit is well reduced, pulpy, and tender.
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Stir occasionally and crush the fruit down with a potato masher as it cooks.
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Process the mixture in a food processor or blend until smooth if any lumps remain.
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Measure the amount of apple pulp produced.
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Add granulated sugar at the rate of 10 ounces for every pint of apple pulp.
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Stir in the ground cinnamon and allspice.
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Simmer the mixture, stirring frequently, until most of the moisture has been driven off and the butter is thick.
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Test for doneness by drawing a spoon across the mixture; it should leave a clear impression that does not immediately fill back in.
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Ladle the hot fruit butter into small, clean, warm jars.
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Seal the jars tightly once filled.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 177.1kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.4mg1%
- Total Carbohydrate 47.7g16%
- Dietary Fiber 8.2g33%
- Sugars 34.0g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store sealed jars in a very cold larder or refrigerator. Once opened, the contents should be eaten within 3 or 4 days for best quality.
This recipe makes enough to fill 4 or 5 small jars, depending on the moisture content of the apples.
The readiness of a fruit butter is judged by its consistency, not by a specific temperature or set. It is ready when it is nearly dry and holds the shape of the spoon.
