The cooking club members gathered at Julie’s house this past week to relax and enjoy the beautiful fall we have had this year.
We had a fall assortment of dishes; tomato bisque, mini pepper appetizers, apples with salted pumpkin caramel sauce, fresh grapes, pumpkin bread, and sweet potato pie. We also got an lesson on how Applejack liqueur is made from fermented apples that freeze in the winter. I mixed my 1/2 shot of Laird’s Applejack with warm apple cider. My legs got a little warm and numb with that 80 proof concoction.
Afterward, we commenced to making Julie’s family apple butter recipe. She cut the original recipe down for an easy undertaking. Julie likes using Pink Lady apples.
Julie’s Apple Butter
6 C diced apples (about 6 medium to large apples)
1 2/3 C apple cider
1/4 C apple cider vinegar
1 1/3 C sugar
2/3 tsp cinnamon
1/8 tsp cloves
1/8 tsp allspice
Peel, core, and dice 6 medium to large sized apples to make 6 cups.
Place in cooking pan and add the cider and cider vinegar. Place on high heat until boiling for about 20 minutes, stir occasionally. Reduce to medium heat and add the sugar and spices, mix well and stir occasionally. After another 20-30 minutes reduce the heat again to medium-low and cook for another 40-45 minutes. The apples will be soft and with a brown syrupy liquid. Remove from heat then mash the apples to eliminate the lumps. Place into jars and either process for canning or place in refrigerator for up to one week (if it lasts that long :))
1. Since the cooking process is 1 1/2 hours, we had to leave Julie’s house before seeing the final product. I made a batch at home tonight. It was easy to let it cook on the stove while I did other chores around the house.
2. I couldn’t find Pink Lady apples at my local supermarket. I found this website on the best apples for making apple butter. I chose Fuji apples from the list. The apple should be a softer type apple
3. I used my apple corer-slicer-peeler and the process went very quickly in prepping the apples.
4. I used my hand emulsion blender when the apples had cooked through to mash the apples into butter.
5. It is a very sweet butter with the sugar and the apple cider combination. You could easily decrease the sugar to one cup or less to your taste. I also substituted the spices listed in the recipe with 1 tsp of apple pie spice. What a yummy, smooth and sweet butter. It was yummy to top on buttered, whole wheat bread.
- Autumn Recipes – The Alchemy of Apple Butter (kitchenexcavation.wordpress.com)
- Practically A Miracle – Crock Pot Apple Butter (theinvoluntaryhousewife.com)
- Apple Butter Milkshakes with Bourbon (sweetswithsara.com)