Apple Butter

11 May 2015

rich amber sweetness.

With an abundance of inexpensive apples from the end of the storage season, this is much less expensive than buying apple butter at outrageous prices. I don’t recommend doing this on an unseasonably hot evening as I did. The oven’s on for a long time.


(these are relative ratios – I used 6lbs of empire and macintosh apples for this, and adjusted the rest)

1 pound assorted apples, peeled and chopped
1/2 cup apple cider
1/8 cup maple syrup
pinch Kosher salt
1/2 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of ground allspice

1. combine apples, cider, syrup and a pinch of salt (1/8 tsp) in a dutch oven or other pot you can put in the oven. You’ll need to. Heat over medium heat until it comes to a simmer, and leave the apples to soften. Takes about 20 minutes.

2. remove from heat. add lemon juice, cinnamon, vanilla, and allspice. Puree the mess with an immersion blender, or a regular blender in batches. You’ll want this to be very smooth.

3. place in a 250F oven, uncovered, and bake for 2 1/2 to 3 1/2 hours, stirring every 30 minutes. The apple goo will thicken an darken to a rich caramel brown.

4. remove from oven, let cool, and store in refrigerator. It won’t keep for too long, so share, and feast as is your inkling.