Great on toast or as a filling, apple butter is a thicker, sweeter cousin to apple sauce. This homemade treat is perfect for gift giving or for your extra apples from your fall baking recipes!
- 2 pounds (about 6 apples) Honeycrisp, Gala or Braeburn apples, peeled, cored and diced
- 3/4 cup apple cider
- 1 1/4 cup sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground clove
- Add apples, cider and 1/2 cup sugar to a dutch oven or a wide, heavy bottom sauce pot. Stir to combine.
- Over high heat, bring to a boil. Cover, almost fully, leaving a small space to vent steam.
- Continue to boil for 20 minutes or until apples are soft and tender, stirring about every 5 minutes. Almost all liquid should be evaporated.
- Using an immersion blender, process until smooth. If using a standard blender, be careful for hot liquid when transferring the cooked apples. Process until smooth and return to the dutch oven.
- Stir in spices and remaining 3/4 cup sugar.
- Return to a boil over high heat uncovered, reduce to low heat and simmer about 15 minutes, stirring often. Mixture should be thick and hold a line when drawn using a spoon.
- Allow to cool about 30 minutes.
- Category: condiment
- Method: stove top
- Cuisine: american
Keywords: apple butter, apple spread, easy apple butter, apple filling, what to do with leftover apples