Subtly spiced, caramel colored, silky apple butter is applesauce that went to finishing school. Both refined and homey, there are so many preferences on how apple butter should be made, and how it should taste. To me, apples require no added sugars when you concentrate their natural sweetness. And why cover that great flavor up with a heavy handed use of fall spices? After all, we are not making apple pie filling.
I like to use a three-to-one mix of sweet and tart apples for balance. And to keep things simple, as I like to do, I favor the immersion blender over a food mill. It increases the prep ever so slightly, but you avoid wrangling a food mill (if you even have one) and you’ll end up with a smoother texture. The mostly oven method gives the apple butter a darker, more even color, while eliminating the risk of scorching on the stovetop if you happen to step away. The total time may seem lengthy, but it’s largely hands-off, and your home will smell amazing regardless of the season.
Editor’s Note: Looking for ideas of how to put this apple butter to good use? We have lots. Dollop it on top of yogurt (bonus points for pecan yogurt). Smear it on top of peanut-buttered toast. Blend it with vanilla ice cream for an over-the-top milkshake. Even serve it alongside something savory like broiled sausages or skillet pork chops. Or, you know, just go at it with a spoon. —Allison Bruns Buford
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