Apple Butter

By on · In Accompaniments, Ancient Cuisine, Condiments and Seasonings, Entertaining, Fruits, Garnishes, Herbs and Spices, Historic Recipes, Honeys, Jams and Spreads, Regional and Ethnic, ROTD, Spices and Extracts, Techniques

A staple of Autumn food preservation for Winter, Apple Butter is a delectable spread, perfect on toast for breakfast or an afternoon tea on gingerbread cake.
Apple Butter

Apple Butter
 
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Recipe type: Accompaniments
Cuisine: Amish or Penn-Dutch
Serves: 4 1/2 Cups
Ingredients
  • 4 pounds Apples, preferable Rome or MacIntosh, approximately 10 apples
  • 1 1/2 Cups granulated sugar
  • 2 cinnamon sticks
  • 1/2 teaspoon vanilla bean paste or the seeds of 1/2 vanilla bean, split
Instructions
  1. Peel and core apples, making sure to remove all the endocarp (the translucent container of the seed). Cut into 1-inch chunks.
  2. In a large saucepan, whisk together sugar, cinnamon, vanilla bean and seeds and 1/2 cup water. Cook over high heat until the mixture becomes a dark, golden caramel, about 10 minutes.
  3. Add apples, stir to coat. Reduce heat to low and cook, stirring frequently, until apples are very soft, about 45 minutes.
  4. Remove from heat. Remove cinnamon sticks and vanilla bean. Discard cinnamon, but reserve vanilla bean for another use.
  5. In a blender, purée mixture until smooth. Transfer to a storage container, cover, refrigerate until ready to use. Apple butter will keep, refrigerated, up to 2 weeks.

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