Turkish Fruit Butter
Updated October 9, 2017
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ cup sugar
1 cup water
1 ½ pounds chopped fruit
1 tablespoon honey
1 teaspoon lemon juice
¼ teaspoon ground nutmeg
1 pinch ground cloves
Nutritional analysis per serving
55 grams carbs; 213 calories; 2 grams fiber; 8 milligrams sodium; 1 gram protein; 42 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine ¾ cups sugar, 1 cup water and chopped fruit in a saucepan; bring to a boil.
- Step 2
When fruit is tender, cool slightly and purée.
- Step 3
Cook off liquid, stirring, up to 2 hours.
- Step 4
Add 1 tablespoon honey, 1 teaspoon lemon juice, ¼ teaspoon ground nutmeg and a pinch of ground cloves. When thick, cool and serve.
Private Notes
Comments
Fruit butters are most easily cooked down in a low oven (not stirring for hours, while getting splattered with hot stuff.) I use a large enameled pot with the lid off at 170-200 F. I stir it occasionally. And all that sugar is not needed.
Fruit butters are most easily cooked down in a low oven (not stirring for hours, while getting splattered with hot stuff.) I use a large enameled pot with the lid off at 170-200 F. I stir it occasionally. And all that sugar is not needed.
It looks like this recipe is missing a quantity for chopped fruit.
Thanks, Anne. We've updated the recipe.
Looks great but the recipe as written is confusing. Do I bring the ingredients to a boil, cool slightly, puree, then return the whole thing to the pan and reduce for for up to two hours?
That is how I understand it, FWIW.