Does apple butter sound familiar to you? If you live in Europe you probably never heard of it.
Apple butter is made from applesauce but it has thicker and creamier texture. It is flavored with cinnamon and other spices and it is sweetened with brown sugar or maple syrup. You can spread the apple butter on bread, add it to yogurt or use it to bake cakes and other dessert like this brioche!
I recommend making your own homemade applesauce, but you can also use store- bought if you prefer.
Organic local apples are the best: you can leave the peel on to preserve all the amazing qualities of this fruit!
You can cook the apples in a cast iron pot or in a slow cooker. Make sure to cover the pot with a lid when you cook the fresh apples. When the apples are soft (after 45 -60 minutes), blend them with a powerful blender and place back to the pot. Remove lid and keep cooking the applesauce for about 1 hour, stirring frequently, to remove any liquid.
Cook the apple butter until it is dense, sticky and dark in color.
As always, I’d love to hear from you if you try one of my recipes. Please let me know your feedback in the comments below or tag me on Instagram so that I can see your pics!
Have fun in the kitchen!
- heavy bottom or cast iron large saucepan, high speed blender
- 1 kg (about 6 medium) fresh apples, cooking variety, peeled, core removed then weighed (Golden delicious, Fuji, Rennet)
- 35 g (3 tbsp) organic coconut sugar or dark brown sugar
- 2 tsp ground cinnamon
- 1/8 tsp cloves
- 1/4 tsp nutmeg
- 2 tsp pure vanilla bean paste
- 1/4 tsp pink salt
- Peel core and dice your apples into tiny chunks. If you're using organic apples, leave peel on. Place them into a large heavy bottom or cast iron saucepan and cover with a lid.
- Cook on medium for 45 minutes. When the apples are very soft, transfer to a high speed blender together with all the liquid and blend until completely smooth.
- Place back to the pot. Add vanilla, cinnamon, sugar and spices and stir to combine.
- Cook without the lid, stirring frequently for 45-60 minutes.
- The apple butter is ready when it's thick and dense, dark in color and it doesn't run off from the laddle.
- Let cool down completely before transferring to mason jars.
- The apple butter keeps well in the fridge for up to 1 week in sealed glass jars.