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Nier Beurre (Channel Islands Fruit Butter

Nier Beurre (Channel Islands Fruit Butter recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 177.1
Dietary: Gluten-free, Vegetarian
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
  • 2 pound Dessert apples
  • 1/2 whole Orange
  • 1 pound Cooking apples
  • 1/2 whole Lemon
  • 2 pints Dry cider
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground allspice
  • 10 oz Granulated sugar (per pint of apple pulp)
Directions
  1. 1
    Pour the dry cider into a large, heavy-bottomed saucepan and bring to a boil.
  2. 2
    Reduce heat and simmer the cider until it is reduced by half.
  3. 3
    Peel, core, and slice the dessert apples and cooking apples.
  4. 4
    Add half of the sliced apples to the reduced cider in the pan, pushing them down into the liquid.
  5. 5
    Half-cover the pan and simmer gently until the fruit is soft.
  6. 6
    Add the remaining sliced apples to the pan.
  7. 7
    Add the juice and zest of the orange and lemon to the mixture.
  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 with a potato masher as it cooks.
  10. 10
    Process the mixture in a food processor or blend until smooth if any lumps remain.
  11. 11
    Measure the amount of apple pulp produced.
  12. 12
    Add granulated sugar at the rate of 10 ounces for every pint of apple pulp.
  13. 13
    Stir in the ground cinnamon and allspice.
  14. 14
    Simmer the mixture, stirring frequently, until most of the moisture has been driven off and the butter is thick.
  15. 15
    Test for doneness by drawing a spoon across the mixture; it should leave a clear impression that does not immediately fill back in.
  16. 16
    Ladle the hot fruit butter into small, clean, warm jars.
  17. 17
    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.

Keywords: apples, beurre, channel islands, cider, citrus, cooking apples, dessert, fruit butter, lemon, orange, preserve, spiced, spread, vegan
Read it online: https://www.chefs-mate.com/recipe/nier-beurre-channel-islands-fruit-butter/