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This rich, caramelized apple spread takes regular applesauce and transforms it into something truly special. The long cooking time lets the sugars develop a depth and complexity you just can't get from anything store-bought.
I stumbled upon this creation on a wet fall weekend when I had nothing but time and leftover applesauce. What happened next was pure kitchen magic, and now I whip up several batches every autumn to give as heartfelt presents.
Ingredients
- Unsweetened applesauce: Serves as your starting point so you won't need to peel or core anything
- Granulated cane sugar: Gives that must-have sweetness that makes everyone love apple butter
- Brown sugar: Brings those warm, molasses-like notes that boost the apple taste
- Apple cider vinegar: Cuts through sweetness with a bit of zip and helps it last longer
- Ground cinnamon: Delivers that cozy autumn spice we all crave
- Ground ginger: Adds a subtle warmth that works beautifully with the sweet elements
- Ground cloves: Provides deep fragrance that gets better the longer it cooks
- Salt: Lifts all the flavors and keeps sweetness in check
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Step-by-Step Instructions
- Combine ingredients:
- Put applesauce, both kinds of sugar, apple cider vinegar, cinnamon, ginger, cloves, and salt in your slow cooker. Mix everything well so the spices and sugars blend evenly through the applesauce. Don't skip this first mix since it gets harder to stir things in once cooking starts.
- First slow cook:
- Turn your slow cooker to low and let it go for 8 to 10 hours. The mixture will slowly darken and shrink down. Give it a stir now and then if you can to keep the edges from burning. You'll know you're done with this part when the color changes from pale tan to rich brown and it's reduced by about a quarter.
- Blend the mixture:
- Carefully move the hot mixture to a blender or use a stick blender right in the pot. Blend until it's perfectly smooth with no chunks. If you're using a regular blender, you might need to do this in batches and always keep the lid slightly open with a towel over it so hot air can escape.
- Final reduction:
- Put the smooth mixture back in the slow cooker and cook on high for 2 to 3 more hours with the lid partly off. This key step lets steam get out so it can thicken up properly. Stir once in a while to stop it sticking. Your apple butter is ready when it's turned deep brown and when you drag a spoon through it, the path fills in slowly.
The apple cider vinegar is my hidden trick in this dish. I found out how important it was after I forgot it once. It doesn't just keep the butter fresh longer, it also brightens everything up and makes the flavor more interesting and lively.
Storing Your Apple Butter
When canned correctly, apple butter stays good in a cool, dark cabinet for up to one year. The high sugar and acid levels make it safe for water bath canning. If you don't want to can it, it'll keep in the fridge for about three weeks in sealed containers. For longer storage, freeze it in small containers with some room at the top for expansion and it'll be good for up to six months. Always look for any odd signs before you eat it.
Serving Suggestions
Apple butter takes regular breakfast items to the next level. Slather it on toast, English muffins, or warm biscuits for an instant taste boost. Mix it into oatmeal or yogurt for natural sweetness and spice. It's not just for breakfast though - try it in a sandwich with sharp cheddar, as a coating for pork or chicken, or mixed into cake or cookie batter for moisture and flavor. I love it most spooned over vanilla ice cream with some crunchy granola on top for a quick dessert that tastes like apple crisp.
Customizing Your Batch
What's great about making your own apple butter is you can change it up however you want. For deeper flavor, throw in a split vanilla bean while cooking or stir in some pure vanilla extract at the end. Play with the spices by adding cardamom, allspice, or nutmeg. Make a grown-up version with a splash of bourbon or rum during the final cooking time. For a fresh twist, add some orange or lemon zest. If you want it less sweet, cut back on the sugar bit by bit to taste, but remember sugar helps preserve it and gives it the right texture.
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Frequently Asked Questions
- → What's the best way to thicken apple butter?
To thicken it up, let it cook longer with the lid slightly open. Stir occasionally to stop it from sticking or burning.
- → Can fresh apples be used in place of applesauce?
Absolutely! Just peel, core, and chop fresh apples, then toss them in the slow cooker. Cook until soft and blend as needed.
- → How long does this apple butter stay good?
If stored in an airtight container, it keeps for about 2 weeks in the fridge. Home-canned jars can last up to a year.
- → What are some ways to serve apple butter?
Spread it on toast, biscuits, or pancakes. It’s also delicious drizzled over plain yogurt, oatmeal, or baked into pastries.
- → Can the spice mix be customized?
Yes! Feel free to adjust the cinnamon, cloves, or ginger to match your preferred flavor profile.
- → Is it possible to freeze apple butter?
Sure thing! Freeze it in a container with room for expansion. It’ll keep well for about 6 months.