Slowly simmered in medicinal, healing spices, this sweet apple butter makes a great topping on organic sourdough, homemade pumpkin bread, or even eaten off a spoon.
Course: Sauces & Dips
Keyword: fall/winter, nourishing, primal, spices
Author: Kelly
Equipment
Slow cooker or large pot
Immersion blender or upright blender
Ingredients
2 1/2 kgorganic apples, cored and chopped
1cuporganic cane sugar
3/4 cup organic maple syrup
1tbsporganic ground Ceylon cinnamon
1/4tspsea saltRedmond salt is nice, too
1/8tsporganic ground cloves
1tspvanilla extract
Instructions
Core your apples, then chop them up. No peeling necessary!
In the pot/slow cooker at room temperature, stir to combine the chopped apples evenly with the rest of the ingredients: cane sugar, maple syrup, cinnamon, sea salt, cloves and vanilla.
Heat up the pot on the stove to a boil, then right down to a simmer for 3-4 hours, or until soft and mushy. If using a slow cooker, cook on low for 10 hours.
Blend up your apple butter using a blender of your choice. Cool to room temp, then serve or transfer the apple butter to a glass storage container.
Keep the apple butter in the fridge up to a week, or in the freezer for several months.
Notes
Any type of natural, minimally refined cane sugar works here, whether it's turbinado or demerara. *Ray Peat smiles from the grave*
Throw in 1 tsp adaptogens of your choice along with the spices to supercharge this apple butter.
I recommend any variety of apple you prefer or what's in season. Just avoid Granny Smiths in this, as they're too tart and firm for this recipe.
No need to peel the apples! They'll be blended nicely at the end after they're softened by the boiling process.
I ended up using 15 apples but you could use more or less, depending on what you've got. Add more or less sweeteners/spices accordingly.