This is the perfect recipe to cook with a glut of apples at the end of the fall. Apple butter is one of those diverse condiments that often gets overlooked, but it shouldn’t. It’s equally at home on a slice of toast as it is spooned over a bowl of ice cream. If you’re planning to gift jars of this sweetened spread, why not include serving suggestions? That way your hard work won’t languish in anyone’s fridge.
4 tablespoons unsalted butter
4 pounds sweet-tart apples, such as Granny Smith or Pink Lady, peeled, cored and chopped
2 cups light brown sugar
1 cup water
juice of 1 lemon
1 teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon cloves
¼ teaspoon kosher salt
Sat fat 1.21g
How to Make It
Melt butter in a large heavy-bottomed saucepan over medium-high. Add apples, brown sugar, water, lemon juice, cinnamon, allspice, cloves, and salt and stir to combine. Bring to a simmer, reduce heat to medium low, and cook, partially covered, until apples are very soft, 10 to 15 minutes.
Uncover and cook, stirring and mashing with a potato masher, until apples are saucy. Continue to cook, stirring and mashing often, until mixture thickens and turns a rich brown, 10 to 12 minutes.
Let cool slightly and transfer to resealable containers. Apple butter will keep in the refrigerator for up to 3 weeks.
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