Spiced Apple Butter
Spiced apple butter reminds me of being a child and eating peanut butter and apple butter sandwiches. YUM! I ran across a recipe in my most recent issue of Cuisine at Home magazine that took me back to my childhood, and I couldn’t wait to make it. My daughter and I put on a girl’s movie and made this spiced apple butter together. I am having some neck issues right now, so my daughter was a huge help and did most of the work! I am a lucky mom. This apple butter tastes better than the store-bought stuff and is wonderful on toast, sandwiches with peanut butter, biscuits, pancakes, French toast, or crepes. My kids both think this spiced apple butter is delicious and so do my husband and me.
How to Make Spiced Apple Butter
Peel and dice the apples then place them into a small Dutch oven over medium-high heat. Add the apple cider, white sugar, brown sugar, cider vinegar, cinnamon, ginger, nutmeg, salt, and cloves. Bring the apple mixture to a boil. Partially cover and reduce heat to medium-low then simmer, stirring occasionally, until the apples are very tender and falling apart, about 30 minutes.
Purée the apples with an immersion blender until super smooth and creamy. Cover and reduce to the lowest setting and simmer for 1½-1¾ hours, stirring occasionally. Let the apple butter cool to room temperature, then transfer to an air-tight container to refrigerate for 1 week or freeze up to 3 months. Enjoy.
Ingredients
- 1½ lb Granny Smith apples about 4, peeled & diced
- 1 cup apple cider
- ½ cup white sugar
- ¼ cup brown sugar
- 2 tbsp apple cider vinegar
- ½ tsp cinnamon
- ⅛ tsp ginger
- ⅛ tsp nutmeg
- ⅛ tsp salt
- ⅛ tsp cloves
Instructions
- Peel and dice the apples then place them into a small Dutch oven over medium-high heat. Add the apple cider, white sugar, brown sugar, cider vinegar, cinnamon, ginger, nutmeg, salt, and cloves. Bring the apple mixture to a boil.
- Partially cover and reduce heat to medium-low then simmer, stirring occasionally, until the apples are very tender and falling apart, about 30 minutes.
- Purée the apples with an immersion blender until super smooth and creamy. Cover and reduce to the lowest setting and simmer for 1½-1¾ hours, stirring occasionally.
- Let the apple butter cool to room temperature, then transfer to an air-tight container to refrigerate for 1 week or freeze up to 3 months. Enjoy.
Looks so smooth and delicious!
It’s been ages since I’ve had apple butter! And much longer than that since I made any. Used to love apple butter when I was a kid. I need to make this — what a great recipe. Thanks!
I love apple butter! But I haven’t had it in decades. Have you tried Goody’s Headache Powders for your stiff neck? A visiting relative just introduced it to me last week and it really works.
Iook delicious !
Fall is coming.your recipe looks like it has lots of flavor. Must be great on some hearty toasted bread.
i wish i had a helper that did more than just look up at me with puppy dog eyes! 🙂
i love apple butter, not only because it’s delicious but also because it makes me think of my grandma who used to make it for us every year!