UBS - Virtual Cooking Class: Apple Butter from Scratch

Join us to make sweet and rich apple butter, simply by condensing down your fresh apples and adding the right spices and a few choice ingredients. Wherever you get your apple bounty (and cider!), this is a sure-fire way to utilize them deliciously. Chef will walk you through the process in this fun free 30 minute class.

The recipe, ingredients and needed equipment are listed below. Please email Chef Veronica at Veronica-Za.Flores@ubs.com or Cari at CarolineMarie.Baumgartner@ubs.com with any substitution questions.

Prior to class we recommend getting organized by preparing your ingredients and gathering your cooking utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to best cook along with your chef. Thorough preparations will provide a more enjoyable experience.

Please register for the virtual class using your UBS email address as this is an internal Skype event. Skype information will be sent out prior to class to all attendees. We encourage you to join a few minutes early to ensure that you have a good connection. Class will begin on time.

Please note: This is a virtual internal event for UBS employees only.

Scratch Apple Butter

Ingredients

• 4 pounds apples (about 9 medium-sized apples), peeled and cored

• 1 cup apple cider

• ¾ cup loosely packed light brown sugar

• 2 teaspoons ground cinnamon

• ¼ teaspoon ground cloves

• ¼ teaspoon kosher salt

• 1 Tablespoon lemon juice, fresh

Equipment list

• Cutting board with damp towel

• Knife

• Large pot with lid

• Tongs

• Wooden spoon or rubber spatula

• Hand blender or blender

• Jars or other storage containers

Instructions

1. Place the diced apples, apple cider, brown sugar, cinnamon, cloves, and salt in a large pot, and cook over medium-low heat, uncovered, (stirring occasionally) until the apples have become very soft (about 1 hour).

2. Use a hand blender to puree the mixture (or ladle it into a regular blender in batches) until smooth.

3. Place the puree back into the pot and continue to cook, uncovered, (stirring occasionally) until thick, velvety, and deep mahogany brown (about 1 hour).

4. Stir in the lemon juice, transfer the mixture to jars, and keep refrigerated.

Chef Notes: This class is a DEMO; you may cook along but final product will finish after your class is over. Chef will show you what that will look like.

Enhance your culinary experience (and kitchen) with UBS branded products from Scarborough & Tweed – to view the culinary catalog and to place an order visit: https://ubs.scarboroughtweed.com/products?s%5Bf%5D%5Bc%5D%5B%5D=%2FVirtual+Cooking+School

Please scan below to let us know what you think about your virtual learning experience!