Homemade Apple Butter
Ever since I was a child I’ve loved applesauce. Back in those days everything was made with sugar, and applesauce was no exception. Nowadays if I purchase applesauce it’s natural without sugar, and quite frankly who needs the sugar when you’re already using a sweet apple!
When I made my Sweet New Year’s Honey Cake I decided to make some apple butter to go with it. I searched the web for recipes seeking something simple, without too many ingredients. After viewing 10+ recipes, I decided on a quick cooking method vs. the slow cooker. However, each recipe used sugar. For this Apple Butter I decided I’d use sugar, then determine how much to omit next time.
I think I’d definitely cut the sugar in half or omit it completely. It tastes great, but is sweet. If you like that extra sweetness you can use brown sugar, or a combination of brown and granulated.
My recipe basically cooked all of 25 minutes, a far cry from some that were 6-10 hours in a slow cooker. The results were delicious, not mushy, and bright in color compared to the long and slow cooking method.
When it was all said and done, I feel like the quick cooking method tastes more like applesauce, but so refreshing in comparison to the long and slow cooking method.
I didn’t use as many spices in mine, and I’m thrilled about that. Although extra spices such as, cloves, ginger, and fresh nutmeg would be nice additions, if you’re a fan of fall flavors. I liked the simplicity of the flavors in this Apple Butter.
This homemade Apple Butter or Sauce tasted so fresh! I left some of the apples chunky, but of course if you prefer yours to be creamy, cook it longer or puree’ it, once finished cooking.
Apple Butter makes a nice fall gift to family, friends, or neighbors.
If you try this Apple Butter recipe, please share your thoughts.
Quick Chunky Apple Butter
- In a nonreactive large saucepan, bring apples, apple juice, lemon juice, and cinnamon to a simmer over medium heat, stirring often. Reduce heat to medium low and simmer, stirring often, until apples are barely tender, about 10 minutes.
- Stir in sugar, if desired. Using the tip of a knife, split vanilla bean in half scraping seeds out, and adding to mixture (see note). Add scraped pod to mix. Bring to a simmer over medium heat, then reduce heat to maintain steady simmer, stirring often, until apples haven broken down into a thick, chunky puree, about 25 minutes. Discard vanilla pod.
- Transfer apple butter to an airtight container or canning jar, and refrigerate for up to 1 week.
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