Apple Butter

If like me you’re not familiar with apple butter you are in for a treat. Right up to a few years ago I had never heard or tasted apple butter. The first time I had a sample was at an apple orchard close to home. It was an intensely sweet spread but I loved the flavors so much I decided to make my own with less sweetness.

Apple butter is basically apple sauce, but thicker and spiced with warm autumn spices like cinnamon, nutmeg, and cloves. It’s a luscious, smooth and sweet spread to slather over toast throughout the fall season. It also wonderful to add to fall treats as a base for all your fall baking.

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INGREDIENTS

• 4 pounds Macintosh or Honeycrisp apples, organic preferred, cored and diced
• 1 cup apple cider
• ½ cup amber colored pure maple syrup
• 1 teaspoon vanilla extract
• 1 heaped tablespoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• 1 pinch sea salt

INSTRUCTIONS

1. Combine the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, salt and 1 cup water in a large, heavy bottomed pot over high heat.
2. Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until the apples are completely softened and the liquid has reduced by half, 30 to 40 minutes, adding water if needed to keep the apples in liquid.
3. Remove from heat and let cool slightly.
4. Remove the cinnamon stick and then transfer the apples to a blender and puree until smooth. Return to the pot and cook, uncovered over medium heat for 15-20 minutes, or until slightly thickened.
5. Taste and adjust sweetness level to your liking by adding more maple. Cool and store in glass jars in the fridge for up to 1 month.