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Vitamin C Apple Butter
Background info: the earliest appearance of apple butter was during the Medieval period, created by German and Belgian monks as a preservation method to outlast bitter winters. Making apple butter remains a traditional practice during harvesttime, particularly in the eastern U.S. among the Pennsylvania Dutch. While most store-bought apple butter is stripped of nutrients, this low-sugar version contains a healthy dose of vitamin C, a much-needed nutrient for the oncoming cold season.
– Price-Pottenger
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By Pat Connolly, PPNF Curator
[From The PPNF Kitchen]
Add to each cup of apple sauce (home-made, or a good brand without sugar) the following:
- 1½ teaspoons ground cinnamon
- ¾ teaspoon ground cloves
- ¼ teaspoon allspice or cardamom
- ¼ teaspoon vitamin C crystals (ascorbic acid)
Mix and refrigerate.
If some juice separates out, pour it gently off.
Makes one cup.
Published in Health & Healing Wisdom
Winter 2006 | Volume 30, Number 4
Copyright © 2006 Price-Pottenger Nutrition Foundation, Inc.®
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