Cinnamon, cloves, ginger, nutmeg and cooked apple aromas waft through the neighborhood on the afternoons that apple butter is being prepared and put up. These autumnal flavors are just one of the gifts Mother Nature gives us this time of year and with all of the choices at my fingertips to whip up for the dessert table, it’s always difficult to choose just one.
Apple Butter is the choice of the day simply for its diversity. It can be used as a spread on bread or hot buttered toaster muffins, and even as a warmed topping on ice cream or yogurt.
- 20 apples ~ I use Granny Smith
- 1 cup apple cider
- 2 tablespoons brandy
- 3/4 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/4 ground mace
- 1/8 teaspoon ground cloves
- 1 cup sugar
- 2 tablespoons fresh lemon juice
- Combine apples, cider, brandy cinnamon, ginger, cardamom, nutmeg, mace, cloves, sugar and lemon juice in a large saucepan. Cook over medium-high heat, stirring often to prevent scorching for about an hour. Apples should be soft and begin to look saucy. Mash any large pieces with your spoon to break down.
- Bring heat down to medium and continue cooking, stirring occasionally, until all of the apples are broken down and the butter is dark and thick. This should be about an additional 2 1/2 hours. Remove from heat, let stand to cool.
If you plan to store your apple butter in an un-refrigerated environment, use proper canning procedures.
Click on the link for Martha’s original recipe