I’ve been dying to make Apple Butter at home, so when I saw this beautiful picture from a fellow food photographer, I had to ask him for his recipe. Below is my slight variation on Michael’s recipe for Apple Butter…I am very grateful he shared because it is delicious & easy. I made mine with slight variation and it still turned out perfectly. By the way, check out Michael Grayson’s work, I promise you’ll drool!
You might also like my Spicy Pear Butter.
I used local Honey Crisp Apples and I did not have orange juice handy, so I replace it with a teaspoon of good quality Balsamic. I also made it bit spicier as that is how we like it! I almost skipped the butter here but it does give it a beautiful consistency, easy to spread on toast. Our favorite way to eat Apple Butter is on toast or with potato pancakes.
5 small Honey Crisp apples, peeled, cored & chopped
1/2 cup brown sugar
1 teaspoon Agro di Mosto balsamic vinegar
1 teaspoon Saigon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3 tablespoons unsalted butter at room temperature (or Earth Balance for vegan substitute)
juice & zest of 1 lemon
a pinch of salt
1. Add everything except butter to a saucepan on medium heat.
2. Stir and let the mixture simmer until the apples are really soft and the mixture looks nice and thick.
3. Have a taste, adjust any sugar or spice to your taste. Cook some more if you add sugar.
4. Puree everything down with a blender.
5. Add the butter and puree some more until it emulsifies into this smooth apple butter, which happens very quickly by the way.
6. Let the mixture cool, jar and refrigerate. Ours lasted less than a week and I would not try to keep it any longer than a couple of weeks. It is meant to be eaten fresh, so enjoy it that way!