I was on the phone with my son a couple days ago when he reminded me of the warm, sweetened applesauce I used to make and serve on biscuits for him and his sister. The method was pretty simple. I just poured a cup or two of applesauce in a saucepan, added some granulated sugar and butter to it then let it simmer for about 7 to 10 minutes. The applesauce was a special treat and I love that he and his sister remember it so fondly. I may have to surprise them and make it again sometime.
The sweetened applesauce reminds me a little of Apple Butter. It takes quite a bit longer to make but it’s so good and well worth the effort. The spread can be made using a crock pot which takes roughly 10 hours or it can be prepared on the stove top. This is the method I prefer because the cook time is reduced to about an hour and forty-five minutes.
To make a simple Apple Butter, start by roughly chopping 3 lbs of apples. This recipe uses Braeburn (sweet, tart, sweet, aromatic), Gala (mildly sweet, juicy, crisp) and Honey Crisp (great for eating and baking, including use in pies). Place the chopped apples into a large Dutch Oven. Next, sprinkle apple pie spice, sea salt, light brown sugar and white granulated sugar over the apples. Toss gently.
Pour apple cider into the pot then bring to boil over high heat. Reduce to simmer and cook for half an hour.
Remove the pot from the heat. Carefully spoon the softened apples into a food processor and puree til smooth. You may have to do this in two batches. You can also use an immersion blender.
Return the pureed apples to the Dutch Oven, stir in vanilla flavoring, cover and simmer for another 30 minutes. Remove the lid, stir then replace the lid leaving it slightly ajar to allow steam to escape. Simmer for another hour and 15 minutes, stirring every 15 to 20 minutes to prevent sticking and burning.
Remove the Apple Butter from the heat and allow to cool. I actually spooned the sauce I made into a couple jars, then placed the rest in a plastic container for storage in the freezer.
Apple Butter can be used in a number of ways including as a spread over toasted English Muffins for breakfast. You can also make it a topping over some meats, add it to your oatmeal, use as a sandwich spread, enjoy it on various breads like muffins & biscuits and even as a filling in pies and bars.
For those of you who enjoy the Autumn as much as I do, you might agree that Apple Butter feels a bit like a mild version of the season with its cinnamon and nutmeg flavors. I did not use a whole lot of spice in it because I wanted to be able to enjoy the flavor of the apples. Feel free to adjust to your liking. A hint of ginger could certainly kick up the spice factor a notch as well.
The recipe:
3 lbs Apples (I used 3 Gala, 2 Braeburn, 2 Honey Crisp)
1-1/2 tsp apple pie spice
½ tsp sea salt
1 cup apple cider
¾ cup packed light brown sugar
½ white granulated sugar
1 tsp pure vanilla extract
Core apples, then roughly chop. Place in a large dutch oven. Sprinkle the apple pie spice, salt, sugars over the apples. Stir in the apple cider. Bring to boil then reduce heat and cover with a lid. Simmer for 30 minutes until the apples become soft.
Spoon the cooked apples into a food processor and puree. This may require a couple batches depending on the size of your processor. Be careful doing this as the apples will be hot and could potentially splatter. Alternatively, you can use an immersion blender to complete this step.
After all of the apples are pureed, return them to the pot, add vanilla extract and continue to cook over low heat for 30 minutes until the mixture thickens. Stir, then continue to cook for 1 hour 15 minutes with the lid slightly ajar to allow the steam to escape. The finished apple butter should coat the back of a spoon when it’s thick enough.
Remove the Dutch Oven from the heat, then spoon into glass jars. Store in the refrigerator for up to two weeks. If you’re not going to use the Apple Butter right away, store in the freezer in a freezer safe container.
Enjoy.
