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Nier Beurre (Channel Islands Fruit Butter

Nier Beurre (Channel Islands Fruit Butter recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 177.1
Dietary: Gluten-free, Vegetarian
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;€™s a wonderful way to preserve the season’s harvest and enjoy a homemade treat that tastes far superior to store-bought alternatives.
Ingredients
  • 2 pound Dessert apples
  • 1 pound Cooking apples
  • 2 pint Granulated sugar
  • 1/2 Dry cider
  • 1/2 Orange
  • 1/2 Lemon
  • 1 tsp Ground allspice
  • 1 tsp Ground cinnamon
Directions
  1. 1
    Pour the dry cider into a large heavy-bottomed saucepan and bring to a boil.
  2. 2
    Boil the cider until it is reduced by half, then remove from heat.
  3. 3
    Peel, core, and slice half of both the dessert and cooking apples.
  4. 4
    Add the sliced apples to the reduced cider in the saucepan, pushing them down into the liquid.
  5. 5
    Half-cover the pan and simmer gently until the fruit is soft and tender.
  6. 6
    Peel, core, and slice the remaining apples.
  7. 7
    Add the remaining apples, along with the juice and zest of the orange and lemon, to the pan.
  8. 8
    Half-cover the pan and continue simmering until all the fruit is well reduced, pulpy, and tender.
  9. 9
    Stir occasionally and crush the fruit down into the pan with a potato masher as it cooks.
  10. 10
    Measure the pulp and process it to a smooth puree if it is at all lumpy.
  11. 11
    Add sugar at the rate of 10 oz for every pint of apple pulp, stirring to dissolve.
  12. 12
    Stir in the ground allspice and cinnamon.
  13. 13
    Simmer, stirring frequently, until most of the moisture has been driven off and the mixture thickens.
  14. 14
    Check for readiness by drawing a spoon across the mixture; it should leave a clear impression that holds its shape.
  15. 15
    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.

Keywords: apple butter, nier beurre, channel islands, fruit preserve, cider reduction, spiced apples, homemade jam, autumn recipe, vegetarian, vegan dessert, apple puree, citrus spice, preserving, breakfast topping, cheese pairing, slow cooked, traditional recipe, homemade spread
Read it online: https://www.chefs-mate.com/recipe/nier-beurre-channel-islands-fruit-butter-2/