Apple Butter originated in Pennsylvania, devised by the German settlers as a long lasting way to preserve the apple harvest. Apple sauce would go bad, but the slower cooked “butter” would last through the winter. There is no butter in the recipe, it merely refers to the thick, spreadable consistency of the sauce (remember, apples contain pectin, the thickening agent used in jellies and jams). Before the advent of another important discovery, the crock pot, making apple butter was an all day event; people would use the occasion to celebrate and dance when the chore was finished. With this recipe, we’ve cut the time to an easy 5 hours, with no need for constant stirring using a long wooden paddle.
But please, dance if you want to!
I have kept this Apple Butter recipe simple - there is no added sugar; the concentrated apples are quite sweet enough. I’ve embellished only with the smallest amount of cinnamon. The distinctive tangy-sweet flavour of the slow-cooked apples was what I wanted as it can then be used in a variety of ways. I should know, even though it will last, I've been consuming it daily to research this post!
My favorites: (so far...)
Simply on toast -- Swirled in oatmeal -- Mixed in yogurt -- Spread on a scone -- Combined with BBQ sauce and brushed onto chicken drumsticks -- Grilled onto pork chops -- Rolled up in crepes -- Atop ice cream -- Daubed on a cracker with some sharp cheese.
Try some - It's easier than pie!!
WORTHY APPLE BUTTER
(makes approximately 4 cups)
4-5 lbs apples (Tart apples work best. You can use a combination - I used mainly cooking apples plus a few that remained on my little tree out back.)
3/4 teaspoon cinnamon
Chop - don't peel - the apples, removing only the cores. This eliminates the need to sieve.
Put into crock pot, cook on high 4 hours, roughly mash. Put into blender, blend til smooth. Return to crock pot and continue to cook for about an hour. Turn off, let cool. Store.
How 'bout those apples?!