Apple butter
Apple butter is an Anglo-Saxon classic typically made with surplus apples from the orchard. The soft, spicy cream is very easy to prepare and goes well with numerous dishes.
What is apple butter
Apple butter lies somewhere between applesauce and apple jelly and is eaten mainly in Anglo-Saxon countries. Apples and spices are slowly stewed, over low heat and, with a bit of patience, turned into a concentrated, smooth puree. If you have a slow-cooker, then the job is done in no time.
How do I know my apple butter is ready?
Scoop a spoonful of apple butter from the pot onto a plate. If no water rim forms around the puree, then your apple butter is ready.
A versatile condiment
The spicy apple butter is delicious with savory and sweet bread but also with ice cream, cheese, poultry and white meat. Try the surprising combination with scallops.
Storing apple butter
You store apple butter in a jar, just like jam, or you freeze it.
This is how you make apple butter
Ingredients:
- 2 kg apples
- 200 g light brown sugar
- 500 ml apple cider
- 1 tablespoon cider vinegar
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon salt
-
Preparation:
Halve and core the apples and cut them into wedges. Combine all ingredients in a slow-cooker or Dutch oven. Cook the apples on low heat until they are very tender. I set my multi-cooker to 105 °C and simmer the apples for 2 hours. Blend into a fine puree. Return the puree to low heat and continue to reduce for several hours until you have a smooth, brown cream and all the liquid has evaporated.
![SG Apple Butter Carpaccio Coquille 0102]()
