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
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.
- 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
- 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.
- 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.
- Simmer the mixture for approximately 2 hours; 1 with the lid on, and 1 one without. 4
- Fish out the vanilla pod and the star anise.
- Blend the mixture till smooth – taste to see if it needs more sweetening, as this depends on the apples.
- Pour into a jar and leave to set in the fridge. The apple butter will keep for about a week.
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.