plant-based, refined sugar-free, gluten-free, nut-free, dairy-free, vegan friendly
heavy bottom or cast iron large saucepan, high speed blender
kg (about 6 medium)
fresh apples, cooking variety, peeled, core removed then weighed
(Golden delicious, Fuji, Rennet)
g (3 tbsp)
organic coconut sugar or dark brown sugar
pure vanilla bean paste
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.
credits: Yukiko Tanzi @foodie.yuki