This traditional Channel Islands Nier Beurre is a luxurious fruit spread made by slowly simmering dessert and cooking apples with dry cider, citrus, and warm spices. The combination of apple varieties provides a perfect balance of sweetness and tartness, while the reduction process creates a thick, glossy texture. Ideal for spreading on toast, serving with cheese, or using as a dessert accompaniment, this recipe captures the essence of autumn in every bite. It’s a wonderful way to preserve the seasonâÂÂs harvest and enjoy a homemade treat that tastes far superior to store-bought alternatives.
Nier Beurre (Channel Islands Fruit Butter
Description
This traditional Channel Islands Nier Beurre is a luxurious fruit spread made by slowly simmering dessert and cooking apples with dry cider, citrus, and warm spices. The combination of apple varieties provides a perfect balance of sweetness and tartness, while the reduction process creates a thick, glossy texture. Ideal for spreading on toast, serving with cheese, or using as a dessert accompaniment, this recipe captures the essence of autumn in every bite. It&# 226;ÂÂs a wonderful way to preserve the seasonâÂÂs harvest and enjoy a homemade treat that tastes far superior to store-bought alternatives.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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Boil the cider until it is reduced by half, then remove from heat.
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Peel, core, and slice half of both the dessert and cooking apples.
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Add the sliced apples to the reduced cider in the saucepan, pushing them down into the liquid.
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Half-cover the pan and simmer gently until the fruit is soft and tender.
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Peel, core, and slice the remaining apples.
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Add the remaining apples, along with the juice and zest of the orange and lemon, to the pan.
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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 into the pan with a potato masher as it cooks.
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Measure the pulp and process it to a smooth puree if it is at all lumpy.
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Add sugar at the rate of 10 oz for every pint of apple pulp, stirring to dissolve.
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Stir in the ground allspice and cinnamon.
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Simmer, stirring frequently, until most of the moisture has been driven off and the mixture thickens.
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Check for readiness by drawing a spoon across the mixture; it should leave a clear impression that holds its shape.
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Ladle the hot fruit butter into small, clean, warm jars.
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
Storage: Once opened, the contents should be eaten within 3 or 4 days. Store unopened jars in a very cold larder or fridge.
Yield: This recipe makes enough to fill 4 or 5 small jars.
Tip: The readiness of a fruit butter is judged by its consistency, not by a specific temperature or set time. It is ready when it is nearly dry and thick.
Variation: Adjust the amount of sugar based on the natural sweetness of the apples used.
