This post contains four (4) Apple Butter recipes.
Contrary to its name, apple butter is not a dairy product; it is a concentrated distillation of fresh apples (and usually spices) having a smooth, thick (buttery) texture. It's delicious on warm biscuits and toast. In some regions of the United States, apple butter is also served as a condiment with pork or chicken.
Apple butter may be refrigerated or preserved using water-bath techniques.
Here's the Apple Butter recipes in this post:
- Cinnamon Apple Butter (Rome)
- Crock-Pot Apple Butter #1 (blend) *
- Crock-Pot Apple Butter #2 (Granny Smith)
- Crock-Pot Apple Butter #3 (McIntosh)
Rome apple image credit
Cinnamon Apple Butter ingredients (8)
Makes about 8 cups
6-LBS Rome or other cooking apples (about 12), peeled, quartered and cored
1/3 cup water
1.5 cups firmly packed brown sugar
1 cup apple cider
2 Tbsp lemon juice
2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
Cinnamon Apple Butter directions
In a Dutch oven, combine apples and water; cover and cook over Medium heat until apples are soft, about 20 minutes. Process apples in a food processor until smooth.
In Dutch oven over Low heat, combine cooked apples with the remaining ingredients; cook uncovered, stirring frequently, for about 1 hour. Stirring constantly, cook until mixture thickens to desired consistency, about 15 more minutes.
Store in an airtight container in the refrigerator.
The Cinnamon Apple Butter recipe is from Christmas Gifts of Good Taste: Book 1 (Little Rock: Leisure Arts, Inc, 1997), 32.
Pacific Rose apple image credit
Crock-Pot Apple Butter #1 * ingredients (7)
Makes about 16-oz2 medium Gala apples
2 medium Pacific Rose apples
2 medium Granny Smith apples
1/8 cup granulated sugar
1/2 tsp ground cinnamon
1/8 cup apple cider
Pinch of ground cloves
Notes: View Test Results. This 1/2-batch recipe for 1 jar follows Crock-Pot Applesauce #1 recipe. Slice (not dice) apples if making applesauce.
Crock-Pot Apple Butter #1 directions
Quarter and core apples; evenly dice and place in large bowl. In a small bowl, toss together sugar and cinnamon; add to diced apples and toss.
Pour seasoned apples into crock-pot; sprinkle the cloves over the top. Cook on High setting for 10 hours, periodically checking.
Stir, taste and adjust every 2 hours; use a slotted spoon to gently bring the apples from the bottom to the top. Continue in a clock-wise fashion, up and over until all of the apples are coated with the hot cinnamon-cider mixture.
After stirring at hour 6, use the edge of a spoon to break larger apple pieces. Taste and adjust flavor; cover and continue cooking until mixture thickens to desired consistency, about 4 more hours (I cooked for a total of 10 to 11 hours on High setting).
After the apples are completely soft, purée using an immersible blender. The mixture is very hot so be careful!
Serve warm or at room temperature. Refrigerate any remaining portions in a dry, sterilized covered glass jar for up to 6 months; discard immediately if you notice any mold.
Crock-Pot Apple Butter #2 ingredients (6)
Serving size not stated
10 Granny Smith apples, peeled, cored and sliced
1 cup brown sugar
1/2 cup apple juice
1/4 tsp cinnamon
1/4 tsp freshly-ground nutmeg
1/4 tsp cloves
Crock-Pot Apple Butter #2 directions
Place all ingredients in a crock-pot. Cover and cook on High heat until the apples are soft, most of the liquid has evaporated and the sauce is thick and dark brown. Purée using an immersible blender; the mixture is very hot so be careful!
The Granny Smith apple butter recipe adapts Closet Cooking.
McIntosh apples image credit
Crock-Pot Apple Butter #3 ingredients (5)
Makes about 1 pint1/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp all-spice
12 McIntosh apples, peeled, cored and cubed
1/2 cup apple cider
Crock-Pot Apple Butter #3 directionsIn a medium bowl, combine the sugar and spices; set aside. Toss in the sugar mixture; place in the crock-pot.
Add the apple cider; cover and cook on High for 6 hours, stirring every 2 hours (or cook on Low overnight).
Then, carefully, use an immersible blender to purée the hot mixture. Continue to cook down until mixture thickens to desired consistency. If desired, uncover the crock-pot for the moisture to evaporate.
Set aside to cool. Ladle into clean glass jar(s) and store in the refrigerator.
You might like:
View our Test Results
Apple Green Chile Butter (Golden Delicious) Chile Pepper Institute PDF (Dead link 02.05.2013) (see page 3)
Page Last Updated February 5, 2013