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Apple Butter

This is one of those posts that was put on the back burner due to life.  Fall in New England is apple time.  And we do love apples in this house.  The kids eat apples sliced with their favorite butter (peanut or sunflower depending on the kid), we make pies, crumbles and more.   But the apple butter is a family favorite and I thought I'd share it with you.  Not only is it great on biscuits, or, simply, on a spoon... but stir 1/2 cup into spice cake or chocolate brownies and up the "Yum"!
Apples ready to be made into apples butter

Apple Butter
3 apples peeled, cored and chopped
1/4 cup of cider
1/8 tsp allspice
1/8 tsp nutmeg
3/4 tsp cinnamon (start with 1/4 tsp and adjust up to taste)
2 T demara sugar

In a heavy bottomed sauce pan combine all ingredients.  Bring to a boil, then reduce to a simmer, covered, until apples are cooked approximately 10 minutes.  (This can be tricky since there is so little liquid added to begin. The heat should be high enough the apples cook and the liquid simmers gently.  Be careful that you do not over heat.)  When the apples cook down into a sauce* continue to cook over low heat until the sauce becomes a thick butter.  For a small batch like this, it takes about 10-15 minutes depending on how much water the apples contributed to the sauce.  Pour into warmed jars.  (You warm the jars so the hot apple butter doesn't shock the glass causing it to shatter.)  You can eat it immediately if the cornbread or biscuits are ready. 

Apple Butter

*Some apples cook down into sauce, some become soft but retain their shape. If you are using apples that keep their shape, a quick whir in the blender or an immersion blender will give the butter a smooth texture.  I make this recipe with what ever apples I have on hand.  A mix of apples gives a more rounded apple flavor.

On a hot-from-the-oven biscuit.  Yum!

~ Michelle

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