Best 19 Apple Butter Sauce Recipes

APPLE BUTTER BARBECUE SAUCE

Steps:

• Add everything together. Well, that's where their recipe ends. I think that's silly. So, let's continue.
• Sauté the onion in a frying pan with a little bit of olive oil, medium heat. Cook till translucent.
• Add the garlic, cook for about a minute.
• Put everything into a sauce pot on medium heat, stir everything together.
• Before a boil begins, drop the heat to low and simmer for 15-20 min., stirring frequently.
• Take it off heat, let it cool for 30 minute (unless you're canning, of course).
• Store it however you wish. It should keep in the fridge for 30 days, in a freezer for longer, or just can it.

BRINED PORK LOIN WITH MOLASSES-MUSTARD GLAZE, SOUR MASH SAUCE AND APPLE BUTTER

Steps:

• For the apple butter:
• Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.
• Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving.
• For the glaze:
• Whisk all the glaze ingredients in a small bowl.
• For the pork:
• Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.
• Preheat oven to 425 degrees F.
• Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.
• Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.
• Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs.

ANNIE'S APPLE BUTTER BARBEQUE SAUCE

Steps:

• Heat the barbeque sauce, both steak sauces, apple butter, onion, jalapeno pepper (if desired), garlic, Worcestershire sauce, liquid smoke, grill seasoning, allspice, cloves, salt, and black pepper in a saucepan over medium heat. Cook and stir until mixture is warmed through, then reduce heat to low and cook until onions are translucent, about 4 to 5 minutes more.
• Reserve 2/3 to 1 cup of the sauce to use for dipping, while the remaining sauce can be used to baste while grilling.

WALNUT APPLE CAKE WITH BUTTER SAUCE

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; gradually add to the creamed mixture. Stir in apples and walnuts. Spoon into a greased 13x9-in. baking pan. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. In a saucepan, combine sugar, butter and cream; mix well. Cook over low heat until heated through. Remove from the heat; stir in extract. Serve warm with the cake.

APPLE CAKE AND BUTTER SAUCE

Steps:

• Peel, core, and grate the apples.
• Cream together 1 cup sugar and 1/4 cup butter or margarine. Stir in the grated apples and eggs. Sift together flour, salt, soda, nutmeg, and cinnamon; mix into the apple mixture. Pour batter into an ungreased 9 inch glass pie plate.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from oven.
• Place 1/2 cup butter or margarine, 1 cup sugar, 1/2 cup cream, and vanilla in the top pan of a double boiler. Heat and stir until sugar has dissolved and butter or margarine has melted. Serve over apple cake.

APPLE PIE CAKE WITH RUM BUTTER SAUCE

Steps:

• Cream butter, then gradually add sugar, beating well at medium speed with an electric mixer.
• Add egg and beat until blended.
• Combine flour, salt cinnamon and nutmeg and mix well.
• Add to creamed mixture.
• Beat on low speed until smooth.
• Stir in water and vanilla.
• Fold in apples and pecans and spoon into a greased and floured 9 inch pie pan.
• Bake at 350*F for 45 minutes until a toothpick inserted in the center comes out clean.
• For sauce; combine brown sugar, sugar, butter, butter and cream in a small saucepan and mix well.
• Bring to a boil and cook for 1 minute.
• Stir in rum.
• Serve warm or at room temperature with cake and whipped cream.

CHUNKY APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE

Steps:

• Set oven to 350°F.
• Grease a 9-inch baking pan.
• For cake: Beat butter and brown sugar for 5 minutes in a mixing bowl, until light and fluffy; beat in eggs and vanilla just until blended; set aside.
• Sift together, flour, pumpkin pie spice, allspice and salt. Gradually add to creamed mixture, beating until blended; stir in apples, nuts and raisins (if using).
• Pour the batter/mixture into prepared baking pan.
• Bake 35-40 minutes, or until the cake tests done. Cool on wire rack.
• For butter sauce: Combine butter and whipping cream with brown sugar; bring to a boil over medium heat. Reduce heat; simmer 10 minutes, or until slightly thickened. Remove from heat, stir in 2 tbsp vanilla, mix until blended.
• Note: The sauce recipe may be doubled for a larger amount. Serve cake warm with vanilla butter sauce--delicious!
• Do ahead note: The cake can be prepared a day ahead, and the following day, warmed up in the oven on low temperature, then served with warm sauce. Also the sauce can be prepared ahead, and then warmed if desired.

APPLE CIDER BEIGNETS WITH BUTTER-RUM CARAMEL SAUCE

Steps:

• Make sauce:
• Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Stir in butter, water, rum, vinegar, and a pinch of salt (caramel will harden and steam vigorously) and cook over low heat, stirring occasionally, until caramel has dissolved. Add cream and bring to a boil, stirring, then remove from heat. Cool to warm.
• Make beignets:
• Preheat oven to 250°F with rack in middle. Set a cooling rack in a large shallow baking pan.
• Heat 2 inches oil in a 5- to 6-quart heavy pot over medium-high heat to 375°F.
• Meanwhile, peel apples and cut crosswise into 1/4-inch-thick slices. Cut out core with cutter, then pat apple rings dry.
• Put 1 1/4 cups flour in a large shallow bowl and make a well in center. Beat egg in a small bowl with a fork, then stir in cider and 1 tablespoon oil and pour into well. Stir with fork until a lumpy batter forms.
• Working in batches of 3 or 4, dredge apple rings in remaining 1/2 cup flour, shaking off excess, then dip in batter to coat, letting excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Transfer to rack and keep warm in oven. Return oil to 375°F between batches.
• Just before serving, dust warm beignets with confectioners sugar. Stir sauce, then serve on the side.

APPLE BUTTER SAUCE

Steps:

• Combine the applesauce, orange rind, cloves, brown sugar, all spice, nutmeg and cinnamon in a saucepan. Bring to a simmer and cook for 1 hour, stirring occasionally. Cool and serve.

FRESH APPLE CAKE WITH SWEETENED BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9-inch-by 13-inch baking pan; set aside.
• In a medium mixing bowl, stir together the apples and 2 cups sugar.
• In another medium mixing bowl, thoroughly combine the flour, soda, cinnamon, and salt.
• Add the flour mixture to the apple-sugar mixture; stir well; set aside.
• Place the eggs into a small mixing bowl and beat well with an electric mixer or hand held egg beater. Add the oil and 2 teaspoons vanilla extract; beat.
• Stir the egg mixture into the apple mixture, blending until thoroughly moistened.
• Stir in the pecans.
• Pour the batter into the prepared pan. Bake at 350 degrees for 50 minutes or until cake springs back when lightly pressed. Serve with warm Sweet Butter Sauce.
• SWEET BUTTER SAUCE INSTRUCTIONS: In a small, heavy-duty saucepan, over low heat, melt the magarine. Add the sugar, vanilla, and heavy whipping cream or evaporated milk; stir. Bring the mixture to a boil over medium-high heat and cook 3 minutes. Serve warm.

SUNNY'S APPLE FRITTERS WITH PEANUT BUTTER CARAMEL SAUCE

Steps:

• Mix the wet: In a bowl, stir together the apples, sugars, pumpkin pie spice, allspice and nutmeg. Set aside.
• Mix the dry: In a large bowl, add flour and a pinch of salt.
• Pull it together: Make a well in the center of the bowl of the dry ingredients and whisk in the beer until combined. It should be slightly thicker than pancake batter. Gently fold in the apple mixture and let it rest 10 minutes at room temperature.
• Fry the fritters: In a large pot, bring oil temperature to 360 degrees F, so when adding the fritters, the temperature rests at 350 degrees F. Once the oil is ready, using a small ice cream scoop or large tablespoon, gently drop the dough into the oil in batches. Fry until golden brown on both sides, flipping once, about 4 minutes total. Remove to a paper-towel-lined plate. Serve with Peanut Butter Caramel Sauce.
• Melt the sugar: In a saute pan over medium heat, add the brown sugar and allow it to melt while whisking.
• Melt the butter: Once melted, add the butter and continuously whisk while melting until everything is smooth.
• Add the cream: Turn off the heat and slowly pour in the heavy cream while whisking until smooth. (Don't get hit with the splatter!)
• Add the peanut butter: Add the peanut butter and turn the heat back on to low to help it melt into the caramel sauce while whisking for just under a minute. Remove from the heat, serve warm.

CEDAR PLANK BRAIDED SALMON WITH APPLE BUTTER SAUCE

Steps:

• To prepare Apple Butter Sauce: blend the mayo, butter and tarragon in a bowl and chill until serving time. Makes 2 cups Apple Butter Sauce.
• Fillet the salmon, removing all the bones.
• Remove the skin and pin bones.
• Oil the cedar planks and place the salmon on it.
• Slice through the salmon, from the wide end, lengthwise, to about 2 inches from the tail end.
• Repeat this motion to cut a total of seven strips that are each about 1/2" to 3/4" wide.
• Keep the tail end intact.
• Where the fish is intact at tail end, strips will be narrower.
• Measure out half of the maple syrup and reserve.
• Combine remaining maple syrup with whiskey, or liqueur.
• Brush whiskey mixture all over salmon strips to generously coat.
• Season with salt and pepper.
• To braid: Mentally label the strips starting from the left as numbers 1 through 7.
• Starting with strip number 4 lift it over strips 1 through 3, so that it is now on the outside left-hand side.
• Next, take strip number 3 and lift it over strips 5 through 7 (to the right side).
• Now, start again, renumbering the strips from 1 through 7.
• Again, lift (the new) strip number 4 to the far left and (the new) strip number 3 to the right.
• Continue in this manner until you have braided the whole length of fish.
• Repeat braiding steps for second fillet.
• Pat the braided fish into one compact length.
• Either skewer the loose ends together or simply press together to keep in place.
• At this point, the planked, braided salmon can be set on a backing sheet, covered and chilled overnight.
• To finish the salmon: pour the maple butter and reserved syrup generously over the salmon; use a pastry brush to force the liquid into nooks and crannies.
• Season with salt and pepper.
• Preheat BBQ to medium heat, or oven to 350°F.
• To Barbeque the Salmon: Place the plank on a grill, over medium heat, on the upper rack, if your bbq has one.
• Close lid (or cover salmon with foil roasting pan).
• Cook for 20 to 25 minutes, or until fish flakes easily when tested with a fork and internal temp for the fish reaches 120°F.
• Alternatively: Preheat oven to 350°F.
• To roast the salmon in the oven, place the plank on a foil lined, rimmed baking sheet and bake in a preheated oven for 30 to 35 minutes.
• Remove plank and salmon from heat.
• Dust salmon liberally with maple sugar.
• Salmon may be served hot or cold right from the plank.
• Garnish with fresh herbs if using.
• Serve with chilled Apple Butter Sauce.

APPLE PIE CAKE WITH BUTTER-RUM SAUCE

Steps:

• 1. Cream butter, gradually add sugar, beating well at medium speed.
• 2. Add egg; beat until blended.
• 3. Combine flour, salt, and cinnamon; mix well.
• 4. Add to creamed mixture; beat on low speed until smooth.
• 5. Stir in water and vanilla.
• 6. Fold in apples and pecans, spoon into greased and floured 9x9" baking dish.
• 7. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean.
• 8. Serve warm or cold with Butter-Rum Sauce and a dollop of whipped cream.
• 9. BUTTER RUM SAUCE
• 10. Combine brown sugar, sugar, butter and whipping cream in small saucepan.
• 11. Bring to a boil, and cook 1 minute.
• 12. Remove from heat and stir in rum.

APPLE BUTTER BBQ SAUCE

Steps:

• In a small saucepan, combine tomato sauce, apple butter, corn syrup, and Worcestershire. Bring to boil, then remove from heat.
• Brush meat with sauce during last 10 minutes of grilling.

SALMON OVER CREAMED LEEKS WITH APPLE BUTTER SAUCE

Steps:

• For the apple butter sauce: Melt butter in a saute pan and add apples, cooking over medium heat for a few minutes until they begin to soften. Add apple juice, orange juice and rice wine vinegar, cover and allow the apples to cook until very soft. Then uncover and allow liquid to reduce to about 1/3 of what you started with. Puree in a blender or food processor. Create a slurry by gradually whisking cornstarch into about 1/4 cup water and blend the slurry into the sauce. Return the sauce to the pot and allow to cook for a few minutes to thicken. Season with salt, if needed.
• Begin the creamed leeks while the apples are cooking.
• Heat the olive oil and butter in a medium saute pan over medium heat and saute onion until translucent. Deglaze the pan with wine and reduce until the liquid is almost all gone. (While you are waiting for the wine to reduce, start cooking the leeks.) Cook the leeks in simmering water until tender. Drain and set aside. When the wine has mostly evaporated, stir in the cream, season with salt and pepper, and lower heat to a simmer to allow to reduce and thicken. Strain this sauce and pour over the leeks and set aside briefly in a warm place.
• For the fish: Season the salmon fillets with coarse sea salt and both peppers. Place a little oil into the saute pan and bring to smoking point (you need a hot pan in order to get a crispy outside). Cook the salmon, skin side down leaving undisturbed (no peeking) for about 5 minutes, or until the skin begins to get crispy, then turn and begin cooking for 4 minutes more. This allows the surface of the fish to "caramelize." (You may need more time on the salmon depending on the thickness). You can, if you wish, finish the salmon in a preheated 350 degree F oven. However, DO NOT OVERCOOK THE SALMON. Once you touch the flesh and it springs back up, it's cooked. Remember, because of carryover cooking, the fish will continue to cook after it is removed from the oven.
• Reheat the apple butter sauce if necessary. Place 4 lengths of the creamed leeks on one side the serving plate, with a salmon fillet on the other. Spoon apple butter sauce on the fish and garnish with lemon thyme.
• For the apple butter sauce: Melt butter in a saute pan and add apples, cooking over medium heat for a few minutes until they begin to soften. Add apple juice, orange juice and rice wine vinegar, cover and allow the apples to cook until very soft. Then uncover and allow liquid to reduce to about 1/3 of what you started with. Puree in a blender or food processor. Create a slurry by gradually whisking cornstarch into about 1/4 cup water and blend the slurry into the sauce. Return the sauce to the pot and allow to cook for a few minutes to thicken. Season with salt, if needed.
• Begin the creamed leeks while the apples are cooking.
• Heat the olive oil and butter in a medium saute pan over medium heat and saute onion until translucent. Deglaze the pan with wine and reduce until the liquid is almost all gone. (While you are waiting for the wine to reduce, start cooking the leeks.) Cook the leeks in simmering water until tender. Drain and set aside. When the wine has mostly evaporated, stir in the cream, season with salt and pepper, and lower heat to a simmer to allow to reduce and thicken. Strain this sauce and pour over the leeks and set aside briefly in a warm place.
• For the fish: Season the salmon fillets with coarse sea salt and both peppers. Place a little oil into the saute pan and bring to smoking point (you need a hot pan in order to get a crispy outside). Cook the salmon, skin side down leaving undisturbed (no peeking) for about 5 minutes, or until the skin begins to get crispy, then turn and begin cooking for 4 minutes more. This allows the surface of the fish to "caramelize." (You may need more time on the salmon depending on the thickness). You can, if you wish, finish the salmon in a preheated 350 degree F oven. However, DO NOT OVERCOOK THE SALMON. Once you touch the flesh and it springs back up, it's cooked. Remember, because of carryover cooking, the fish will continue to cook after it is removed from the oven.
• Reheat the apple butter sauce if necessary. Place 4 lengths of the creamed leeks on one side the serving plate, with a salmon fillet on the other. Spoon apple butter sauce on the fish and garnish with lemon thyme.

PORK WITH APPLE BUTTER SAUCE

Steps:

• Heat a nonstick skillet on medium high and spray with olive oil spray.
• Remove fat from pork and sprinkle with rosemary.
• Press rosemary into chops on both sides.
• Add to skillet and brown 2 minutes.
• Turn and brown second side 2 minutes.
• Sprinkle cooked side with salt and pepper to taste.
• Lower heat to medium low, cover and cook 2 minutes.
• A meat thermometer should read 160 degrees.
• Meanwhile mix apple butter, horseradish and cider vinegar together.
• Place pork chips on dinner plates and pour pan juices on top.
• Served seasoned apple butter on the side.

APPLE BUTTER BBQ SAUCE

Steps:

• 1. Mix all ingredients in a large sauce pan. Simmer on low for one hour until thick. Refrigerate leftover sauce.
• 2. If you aren't smoking your meat- you can add a drop or two of liquid smoke.

APPLE CREPES WITH CALVADOS BUTTER SAUCE

Steps:

• For crepes:
• Combine all ingredients in blender and blend until smooth. DO AHEAD Crepe batter can be made 1 day ahead. Cover and refrigerate. Reblend before using.
• Line plate with paper towel or parchment paper. Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium heat. Add 2 tablespoons batter to skillet; tilt and rotate skillet to spread batter evenly over bottom. Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute. Run spatula around crepe and invert onto prepared paper-towel-lined plate. Repeat with remaining batter, placing paper towel or parchment paper between crepes, making at least 18 crepes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
• For calvados butter sauce:
• Using electric mixer, beat butter in medium bowl until well blended. Add sugar and coarse salt; beat until fluffy. Gradually beat in Calvados just until incorporated. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
• For apples:
• Melt butter in heavy large skillet over medium heat. Add apples; sprinkle with sugar, coarse salt, and cinnamon. Sauté until apples are tender, about 3 minutes. Add Calvados and cook until most of liquid evaporates, about 2 minutes. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 300°F. Place crepe stack (with paper towels between crepes) on rimmed baking sheet. Cover baking sheet with foil and seal at edges; warm in oven until crepes are heated through, about 20 minutes for cold crepes and 15 minutes for room-temperature crepes.
• Stir Calvados butter sauce in small saucepan over medium-low heat until melted and heated through. Rewarm apple mixture over medium heat, stirring occasionally, about 3 minutes. Place 1 crepe on plate, browned side down. Spoon 2 teaspoons Calvados sauce over crepe, then fold crepe into quarters. Repeat with remaining crepes and Calvados butter sauce, placing 3 crepes on each plate. Spoon apples over crepes on each. Spoon any remaining sauce over crepes and serve.

APPLE BUTTER FROM APPLE SAUCE

Steps:

• 1. Have applesauce prepared and made. 2. Fill the crock pot with the apple sauce and all the ingrediance (if you are making a large batch add the sweetener in two batchs). 3. Cook on low or medium. You want the steam to come out so use bamboo skewers to lift lid. 4. Cook from 6-18 hours. When it is thick and spatual stays straight it's pretty much done. 5. Sanitize jars with boiling water in the canner pot, make sure they are completly submerged. The libs should not be boiled but gentaly simmered. Boil for 10 minutes and keep sudmerged till used. 6. Boil the Apple Butter before filling the jars. Fill the jars to just bellow rim of the twist. Place lids on and tighten till fingure tight. 7. Process the jars buy putting them back into boiling canner pot. Make sure they are submerged (but 100% nessesary). Let them boil for 5min min. 10-15 is better. 9. Remove carefully. Place in a draft free place allow them to cool with out disterbing. Once cooled check to see seal. Press center gentaly. Sealed jars can last 18-24 months. 10. TA-DA