Simple and delicious, this tasty fall treat will quickly become a family favorite.
Are you ready? It’s that time of year again when heavier flavors begin to dominate menus across the country. Cinnamon, ginger, nutmeg, cloves, apples, squashes and deep cooked meats are once again on the menu.
When the sidewalk is littered with dry crackled leaves, it’s time to make apple butter. I generally choose this recipe simply for its diversity, spread this tasty concoction on bread or muffins, use it in recipes (our cinnamon apple cider doughnuts for example) or warm it up and top your ice cream or yogurt.
There are many different recipes and variations out there, experiment with spice combinations until you find exactly what works for you.
Our apple butter is a delicious ingredient inside of our Cinnamon Apple Cider Doughnuts.
- 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.
Resharing from the archives