Apple Butter

by Celebrating Home with Karie Engels on Thursday, September 8, 2011 at 5:45am
  • I have a few recipes for both Apple Butter and Pumpkin Butter ~ in the next couple of weeks, I am going to try a few of them and post as I do.  So, those living near me beware.  You have fair warning that a few jars might be filling your pantry.  :)
  • Yield
  • Makes 2 cups


  • 20 (about 6 1/2 pounds) apples, such as Empire or Golden Delicious, peeled, cored, and quartered
  • 1 cup apple cider
  • 2 tablespoons Calvados, a French apple brandy (regular brandy can be substituted)
  • 1 large cinnamon stick
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground mace
  • 1 small pinch of ground cloves
  • 1 cup sugar
  • 2 tablespoons fresh lemon juice


  1. Combine apples, apple cider, Calvados, cinnamon, ginger, cardamom, nutmeg, mace, cloves, sugar, and lemon juice in a large heavy-bottomed saucepan. Place mixture over medium-high heat, and cook, stirring often with a large wooden spoon to prevent scorching, until apples are broken down and saucy, about 1 hour. Mash any large pieces of apple with large wooden spoon to help them break down.
  2. Reduce heat to medium. Using a rubber spatula, scrape out apple mixture from pan, and transfer to a small saucepan. Continue cooking, stirring occasionally, until apples are completely broken down and butter is very thick and dark, about 2 1/2 hours. Remove from the heat, and let stand to cool.

3 thoughts on “Apple Butter

  1. Your apple butter sounds delicious. We have an apple orchard and I am always looking for new recipes. If you ever see Gravenstein apples, try them in your apple butter.

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