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..........It's Just That Simple!

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Crimson Fruit Butter

This is the best fruit or berry butter you will ever have. A tangy sour note that completely eliminates the need for sugar. By leaving the skin on the apple, you are adding fiber as well as over half the pectin an apple contains. Because of all the pectin in this recipe, there is no need for artificial thickeners. Try this either as a dip for freshly cut fruits for the children(and of course yourself) but as a spread on your morning bagel, toast, muffin or drizzled on oatmeal.

Now why is this called butter and what is the difference between this recipe and preserves or all-fruit? The name butter is strictly because it is creamy and spreadable as butter. That's it!

The distinguishing difference between this spread and preserves is that there is no artificial thickener or sweetener.


For 1 Batch(es)


  • 1 large, sweet apple(See NOTE)
  • 1 1/4 cups pure apple juice or cider
  • 1 cup frozen wild blueberries *
  • 1/3 cup dried cranberries or cherries

Crimson Fruit Butter Directions

  1. Quarter the apple and cut out and discard the core, leaving the skin intact. Add to the bowl of a blender or food processor with remaining ingredients. Puree on high until as smooth as possible, about 15 seconds. Set blender aside without washing.
  2. Transfer mixture to a medium saucepan and bring to boiling over medium heat. Reduce to medium low and continue lightly boiling until reduced by half, stirring frequently to prevent scorching.
  3. Once again, transfer to the blender and puree one last time on high for just a few seconds. Pour into a bowl, cover with film wrap and refrigerate until completely cold.
  4. Makes about 1 1/2 cups.
  5. * Why wild blueberries? Not only because they are about twice as loaded with antioxidants as cultivated, larger varieties, much sweeter than high bush blueberries, but they also have more pectin.
  6. NOTE: I used the sweetest of the sweet, Honey Crisp. The basic rule of thumb is that the sweeter the apple, the higher level of pectin. Pink Lady and Fuji apples are equally as sweet and pectin heavy.