Apple Butter

When I was a kid there was one thing I detested more than anything else. Nope- not broccoli or green beans. Applesauce. I don’t know why, or what it was about the stuff- if I had to have applesauce as a standalone item, it was pure torture. Luckily, my parents didn’t often serve just plain applesauce- it was something that most often accompanied another dish- which was fine for me. Plus, it was usually homemade, which I liked as long as it was served with something else. Just. Not. Alone. Weird kid, I know. There was this traumatic moment though, at a friend’s house one summer day. We had been playing all morning and wanted a snack so she decided that the perfect thing would be…. applesauce. Yuck. She made me eat it. I can’t remember if I cried- I was a sensitive young thing- but I do vividly recall her mom coming in and busting up the whole forced applesauce consuming business. Thank goodness.

Thank goodness also that tastes change. The years pass and horrid flavours and slimy textures gradually metamorphose into something sensuous and velvety on the tongue. Even the detested applesauce can become pleasurable. Forget the wane coloured, prepackaged mushy nightmare of my childhood force feed. This is applesauce all grown up. Matured and developed into a thick, rich spread. If apples had a high school reunion, this is how they’d want to go. “Check me out- Oooh Yeah. Can’t you just see how rich I am? How fabulous? I’m apple butter now. Oh! What’s that? You want to know my secrets? Well… I suppose I can indulge you inferior apples just this once….” It’s ridiculously easy, the only thing it requires is some time. Make it when you’re spending the day lounging at home or doing some housework, when you know you’ll be there to tend to it. It’s not high maintenance, but does require a little stirring every now and again. Set the timer and you won’t even have to think about it- although it will be impossible to ignore as the scent of slowly, slowly cooking apples fills every nook and cranny in your home.

Apple Butter

3 lbs apples (approximately 10 – 12 apples, depending on size) The first batch I used Empire apples, and it was a lighter, more rosy colour- and so very sweet. This batch I used Macintosh apples, as they were what I had on hand and needed to be used up. It’s still nice- just not quite as sweet, and more brown in colour. Apparently Northern Spies are a good choice for making apple butter. I’m on a quest and I’ll let you know… On a quest for Northern Spies- sounds quite exciting, doesn’t it? I came into the room and there he was- just sitting there all rugged, the handsome Northern Spy…

2 cups apple cider, apple juice (no sugar added) or water.

pinch of sea salt

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Peel, core and slice the apples. You can keep the pieces fairly large.

Put the apples in a heavy bottomed pot (I used my Le Creuset), add the apple cider (or whichever liquid you are using) and the salt and bring to a boil. When boiling, lower the heat and let simmer until the apples are soft- 10 – 15 minutes or so.

Run the apples and the liquid through a food mill (I used the finest grate disk), then transfer back to the pot.

Reduce the heat to low, and let the apples do their thing. Set the timer so you don’t forget about them. I gave them a stir every 20 minutes or so, then every 10 minutes towards the end. The butter will turn brown and when completed will not have any  liquid left along the sides when you stir. It should be nice and thick. It takes a couple of hours, but the final thick apple-y deliciousness is worth the wait.

Next time I’m making double the batch. Maybe triple…. then I can share!!

Store in a tightly sealed glass jar in the fridge- keeps for about 2 weeks. Makes about 1 cup of apple butter.