Maple and Apple Butter

Apple butter is a little known condiment outside of USA, but once you get to know it, it’s a relationship you will cherish forever.
By Rikke Oestergaard

Maple and Apple Butter

This recipe was actually supposed to be using apple juicer pulp, but as I am away from home I do not have access to my juicer. However – you can easily replace 1/3-1/2 of the apples with juicer pulp. As the apples get blended anyway, it will not make a difference to the consistency, so it’s a great way of bulking up the recipe for cheaps.

Maple and Apple Butter
 
Prep Time
Cook Time
Total Time
 
Apple butter is a little known condiment outside of USA, but once you get to know it, it’s a relationship you will cherish forever.
Author:
Recipe Type: Side
Serves: 4
Ingredients
  • 6-7 apples
  • 100 ml maple syrup
  • 1 vanilla pod
  • 2 teaspoons of cinnamon
  • 1 teaspoon of all spice
  • ½ teaspoon of cloves
  • 1 whole star anise
  • Juice of 1 orange
Instructions
  1. Core and roughly chop the apples. Leave the skin on – the pectin helps set the butter, and you won’t notice it when it’s blended.
  2. Add the chopped apples to a saucepan and add maple syrup, spices and orange juice. Split the vanilla pod and scrape out the beans, and add those, along with the empty pod, to the pan.
  3. Simmer the mixture for approximately 2 hours; 1 with the lid on, and 1 one without. 4
  4. Fish out the vanilla pod and the star anise.
  5. Blend the mixture till smooth – taste to see if it needs more sweetening, as this depends on the apples.
  6. Pour into a jar and leave to set in the fridge. The apple butter will keep for about a week.
Rikke Oestergaard

Rikke Oestergaard

As a Dane with an international outlook, Rikke's recipes covers every cuisine in the world, but with a classic, warming and clean Scandinavian twist. She cooks seasonal, organic and economical food, blogs at 02acres.com and believes she might have been born 50 years too late.

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