If you’ve ever had apple butter before, you know what a nice sauce or condiment this is. It’s a delicious reduction of apples and spices that is put up in jars and stored away in the pantry to be enjoyed over the long winter months. Think “applesauce” but cooked down and darker, thicker, richer with a more intense flavor. Yum!
What can it be used on? Spread it over biscuits, Texas Toast, muffins or rolls and French toast…or try serving it with savory pork or chicken, mix some in with oatmeal or even enjoy it as a dessert (or spread over your favorite baked goods). So many ways to utilize this homey treat!
To help you get started with making your own homemade batch (and really, it’s the best way), I’ve gathered together a few recipes from around the ‘net with some interesting flavor twists included (such as maple, spiced, rum, etc.). Many are ideal for canning and preserving long-term while others are smaller batches to be refrigerated and used within a few weeks.
A good selection of tasty treats here and they’re pretty easy to make too. Such a lovely way to use up that Fall harvest…enjoy! (Many of the summaries below are quotes from the websites).
- Crock Pot: (Includes canning instructions) You’ll need a couple large jars of unsweetened applesauce, 3 lbs of Granny Smiths, juice, cinnamon, cloves and allspice. Southern Plate.
- Another Crock Pot Version: The batch can be frozen, refrigerated or canned. Yields 5 pints. From Fly Through Our Window.
- Basic: Slowcooker. (Yields just over a pint) All you need is some water, brown sugar, cinnamon and all spice. From Changing My Destiny.
- Spiced: This has a spreadable saucelike consistency and is lighter than a fruit cheese. Yields 5 x 450ml jars. Ingredients include vanilla essence, lemon juice, almond essence, allspice and cinnamon. The Cottage Smallholder.
- Sweet Spiced: (Crock pot) Cook slow and by the end of the day this is ready to jar, and makes a perfect gift idea. Standard ingredients with a twist: balsamic vinegar. From Reluctant Entertainer.
- With Figs: I decided to make mine a bit different by adding in some wonderful dried figs, ginger, honey, and some traditional cider. Now, if you don’t care much for figs, simply omit them from this recipe! Red Rocks The Kitchen.
- Rum-Raisin: Suggests not peeling the fruit before boiling in a large pot, put them through a food mill and most of the peel will be strained out. Chickens In The Road.
- Autumn Maple: Ingredients include cider or juice, a cinnamon stick and maple syrup. Under The High Chair.
- Tutorial For Canning It: Makes about 5 (8 oz) jars and uses medium-sized Granny Smiths, cider, both brown and white sugar, cloves, allspice, grated nutmeg, whole star anise, cinnamon stick, lemon juice and rind. Started on the stove until soft then put through the food processor. Batch is returned to an oven-proof pot and 2 to 3 hours in the oven. Erin’s Kitchen.
- Sweet and Chunky: (both McIntosh and Granny Smith) You’ll need a cup of cider, granulated sugar and some lemon juice. Epicurious.
- No Added Sugar: Ground cinnamon, ginger and cloves. Detoxinista.
- No Peeling Required: Thick, creamy, and sweet with no peeling required! All those freshly picked apples cooked down in the crock-pot for a perfect sweet and aromatic spread recipe that’s gluten-free, vegan, paleo, and allergy-free! Strength & Sunshine.
- Basic: Recommends freezing to enjoy a longer shelf life (or refrigerate for up to 2 weeks). From Tastes of Lizzy.