Apple butter, baby.
Apple season is in full swing around here and I'm baking muffins and stirring up some sauces. But what's even better than an apple sauce? Apple butter. In the northwest September opens the flood gates for all things pumpkin flavor to appear in your home. Be it bread, lattes, caramel, you name it- it can be pumpkin-ized. When I was home last Christmas I picked up a jar of pumpkin butter from Trader Joe's and smeared it on about anything I could get my hands on. But this fall I'm not heading back to the land of TJs for a while so I'm trying my hand at incorporating a few other autumn flavors into our kitchen.
Commence the apple butter. This thick, sweet and sour butter is a dream. It kinda tastes like all that ooey, gooey goodness that fills an apple pie but you can tote it around in a jar and plop a dollop on anything from a charcuterie tray to a piece of toast.
All you lucky apple tree owners be prepared to add one more item to that homemade harvest list. Here's the simplest, most delish apple butter this side of the sea.
Cheers!
Ingredients:
- 5 apples (of any kind) peeled and cored
- 2 tbsp honey
- 1 tsp cinnamon
- 1 tbsp water
Peel and core 5 apples then slice into small squares.
Add all the ingredients to a medium sized sauce pan and simmer water on medium heat. This takes about 3 - 4 hours to simmer down.
Stir every 15 - 20 minutes to keep from burning. You know it's finished when it has a deep brown color and is spreadable, like a chutney, rather than a running sauce.
Store in the refrigerator for up to 1 month or in the freezer up to 6 months.
