Fall is in the air at our house. Well kind of. It’s still 100 degrees even though we are now crossing into September. Labor Day weekend is here, and our friends are coming over for brunch on Monday. We are excited they are in town and what a better way to kick off the holiday with some yummy apple butter. The kitchen smells divine. All those wonderful scents of apples, cinnamon, cloves and nutmeg. Simmering in apple juice, maple syrup and vanilla. A perfect combination. You’ll want to start pulling out your Fall decorations.
Remember the apple star?!
I remember my mom made eating apples so much fun when she would cut them at the equator and revealed a star in the center of the apple. I loved eating around the star. It is so cool to see the apple’s little hidden treasure.
Apples are diced and added in to the dutch oven to slowly simmer.
First, I added the apple juice and maple syrup together and then stirred in the spices. Next the chopped apples join the party. Mixed them together until each and every apple chunk is coated with the delicious sauce. Put the lid on and keep the heat on low.
Perfect consistency. After the apples are cooked until softened and then cooled completely, they are put in the blender in batches. Later back in a sauce pan to thicken ever more.
What exactly is apple butter? It’s a highly concentrated form of apple sauce that has simmered until the sugars caramelize by slow cooking. Although it is called apple butter, there is actually no dairy. The term butter is referenced because of its thick consistency and use of spreading it on bread. Apple butter can also be used in various recipes such as baked goods. Think yummy donuts or cakes. Also, delicious added to oatmeal!
Apple Butter would be so delicious on a charcuterie board with cheddar or brie cheeses.
Mmmmm, my mind is now thinking about wine pairings. A buttery chardonnay would be perfect!
Let’s get cooking!
Maple Apple Butter
A thick apple condiment perfect for toast, charcuterie or adding to baked goods.
Ingredients
- 4 pounds apples, Cored and Diced. Peeling is optional. Gala, Honey Crisp, Granny Smith or Macintosh.
- 1 1/4 cup apple juice or apple cider
- 1/2 cup real maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon kosher salt
Directions
- In a large dutch oven add the apple juice, maple syrup, vanilla, cinnamon, nutmeg, ground cloves and salt. Stir to combine. Add diced apples, stir the apples in the mixture until well coated.
- Cook, stirring occasionally until apples are completely soft and liquid has reduced by half.
- Remove from heat and cool completely.
- Once apples are cool, transfer apples to a blender in batches and puree until smooth. Return to pot and cook uncovered over medium heat until thickened. Cool and store in fridge for up to a month.
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