When fall rolls around and apples hit the farmer’s market stands, a batch of homemade apple butter is usually one of the first things I make. It’s slow-cooked until thick and silky, with just enough cinnamon and brown sugar to bring out the apples’ natural sweetness.
homemade apple butter – the details
Apple butter is essentially a twice-cooked apple sauce that results in a thick spread. This version uses honeycrisp apples, apple cider, and a splash of apple cider vinegar for balance. Everything simmers low and slow until the apples break down completely, then it’s blended smooth and cooked again to deepen the flavor.
For the second part of cooking (once the apple butter has been blended), it tends to bubble and splatter a bit. Be careful because the apple butter will be very hot. Using a pot with tall sides and stirring often will help.
The result is a really satisfying, silky-smooth spread – sweet, spiced, and endlessly versatile. You can spread it on buttered toast with a pinch of flaky salt, add it to your oatmeal, spoon it over pancakes, use it for this apple butter & melted brie tart, or turn it into a savory sauce for a pork roast, etc.
I’ve also been loving making turkey sandwiches with toasted rye bread, melted cheddar cheese, a smear of the apple butter, sauteed sauerkraut & onions, and microgreens.
PrintHomemade Apple Butter
homemade apple butter hinted with cinnamon and brown sugar
Ingredients
- 4 lbs honeycrisp apples, cored + cut into ¾” chunks
- 2 cups apple cider
- 2 cups water
- ¼ cup apple cider vinegar
- 2 cinnamon sticks
- 1 ½ cups light brown sugar
- kosher salt
Instructions
- Add the apples, apple cider, water, apple cider vinegar, cinnamon sticks, a ½ cup of the brown sugar, and a pinch of salt to a 6-7qt Dutch oven (or heavy-bottomed pot). Stir to combine and bring to a boil. Reduce the heat to medium-low and simmer for about 45 minutes, stirring occasionally.
- Remove the cinnamon sticks and set them aside. Transfer the apple mixture to a blender and blend until extremely smooth. Wipe out the pot and pour the mixture back in. Add the cinnamon sticks again, along with the remaining 1 cup of brown sugar.
- Cook over low heat for 1 hour, stirring often, or until the apple butter has thickened.
- Turn off the heat and allow it to cool for about 45 minutes, continuing to stir. Transfer the apple butter to an air-tight container (or into jars) and store in the refrigerator for up to 2-3 weeks.
