Apple butter is a little known condiment outside of USA, but once you get to know it, it’s a relationship you will cherish forever. It actually has nothing to do with butter, but is rather a type of slow-cooked, spiced apple sauce. This particular one is made using only maple syrup as a sweetener, making it natural, wintery and warming.
I apologise for the silence here on the blog. The last months have been hectic to say the least, as I have been finishing off my Master thesis and defending it at an oral exam (which went really well, yay). I am now done, and ready for real world challenges such as finding a job, finding a job and finding a job. To gather some energy for the time ahead, I have escaped to my uncles farm for 10 days, surrounded by nothing but silence and darkness, snow, water, animals and peace. The perfect setting to gather inspiration for many more posts to come.
Though this recipe might be very similar to the spiced apple chutney posted earlier, it does not have any savoury components and can therefore be used on your breakfast oats, on pancakes, toast or as part of a layered cake. I use maple syrup for this recipe – both because I think it gives an amazing flavour, but also because I try to avoid white refined sugar. You can easily replace it with sugar or agave syrup, but you will be missing out.
This recipe was actually supposed to be using apple juicer pulp, but as I am away from home I do not have access to my juicer. However – you can easily replace 1/3-1/2 of the apples with juicer pulp. As the apples get blended anyway, it will not make a difference to the consistency, so it’s a great way of bulking up the recipe for cheaps.
100 ml maple syrup
1 vanilla pod
2 teaspoons of cinnamon
1 teaspoon of all spice
1/2 teaspoon of cloves
1 whole star anise
Juice of 1 orange
1. Core and roughly chop the apples. Leave the skin on – the pectin helps set the butter, and you won’t notice it when it’s blended.
2. Add the chopped apples to a saucepan and add maple syrup, spices and orange juice. Split the vanilla pod and scrape out the beans, and add those, along with the empty pod, to the pan.
3. Simmer the mixture for approximately 2 hours; 1 with the lid on, and 1 one without. 4
4. Fish out the vanilla pod and the star anise.
5. Blend the mixture till smooth – taste to see if it needs more sweetening, as this depends on the apples.
5. Pour into a jar and leave to set in the fridge. The apple butter will keep for about a week.