This richly spiced apple butter makes more than you'll need for a single loaf of bread, but it'll keep in your fridge for a week or in your freezer for up to two months. Spread it onto warm bread and rolls, or stir it into cake batters in place of applesauce.
- Prep time 20 minutes
- Total time 6 hours & 15 minutes
- 8 cups chopped cored peeled baking apples (about 1.25 kg)
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon each ground cloves, ground allspice, nutmeg and salt
- 1 tablespoon apple juice or apple cider
- 2 tablespoons lemon juice
In slow cooker, combine apples, brown sugar, granulated sugar, cinnamon, cloves, allspice, nutmeg and salt. Stir in apple juice; cover and cook on high until apples are very tender, about 4 hours.
Scrape mixture into large bowl; using immersion blender, purée until smooth. (Alternatively, in batches, purée in upright blender.) Stir in lemon juice. Bring to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 2 months; thaw before using.)
Tip from The Test Kitchen: For the best flavour, use a combination of your favourite sweet-tart cooking apples. We used a mix of McIntosh, Granny Smith, Golden Delicious and Gala.
Makes about 3 cups.
Nutritional facts Per 1 tbsp: about
- Sodium 13 mg
- Sugars 5 g
- Calories 23
- Total fat 0 g
- Potassium 24 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 6 g
- Iron 1
- Vitamin C 2