Easy, stovetop apple butter that is made without refined sugar. Think of apple butter similar to applesauce, but more concentrated, thicker and darker in colour. Apple butter is cooked down further once puréed.
Instructions
1
Combine all ingredients in a large dutch oven or pot over medium heat, stir well and cover.
2
Bring to a simmer and then reduce the heat to low. Keep covered and simmer for two hours, stirring occasionally, until apples are completely soft.
3
Remove the pot from the heat and take the lid off. Let cool slightly, for about ten minutes.
4
Using an immersion blender, blend until completely smooth.
5
Continue cooking over low heat once blended for one more hour. This will help it to reduce and thicken further.
6
Let cool and then store in an airtight container in the fridge for two to three weeks, or freeze in batches for longer.
7
Uses: Use in oatmeal, on toast, on top of pancakes, waffles or other breakfast recipes. Use it in a marinade or glaze for meats. As a substitute for applesauce.
8
Substitutions Apples: use different varieties of apples you enjoy. No cloves: omit. Apple peel: you can leave the peel on the apples as they will be puréed and you won’t taste them or feel them in the final product. No immersion blender: transfer to a blender and blend until smooth, or a food processor (you may want to peel the apples if using a food processor).
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