This staple apple butter recipe is from Erika Council’s latest release, Still We Rise. Red Delicious, Gala, Fuji, and McIntosh apples all work well in this recipe. The sugar and spice balance out the tartness. For Council, apple butter can be eaten straight out of the jar with a spoon, but spreading some across a warm buttermilk biscuit is her preferred method to enjoy this sweet, spiced spread. You can also add a dollop or two over pancakes and waffles, stir it into a bowl of oatmeal, or even brush some on roasting chicken during the last few minutes of cooking. Apple butter can enhance the flavor profile of almost any dish.
About 3 cups
3 pounds apples, peeled, cored, cut into ½-inch- cubes
1 cup sugar
1½ teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon ginger
1 teaspoon vanilla extract
- Place the apples, sugar, cinnamon, salt, nutmeg, cloves, and ginger into a heavy-bottomed 6-quart pot and stir to Set over medium heat and stir frequently until the sugar dissolves and the apples begin to give up some of their juices, about 10 minutes. Decrease the heat to medium-low, cover, and cook, removing the lid and stirring every 15 to 20 minutes, until the apples break down and the mixture thickens slightly, about 1 hour.
- Uncover, add the vanilla, and stir to Cook, stirring frequently, until the mixture is thick and darkens in color, another 20 minutes.
- Remove from the heat and use an immersion blender to puree until smooth.
- Transfer the mixture to an airtight container and store in the refrigerator for up to 2 weeks or the freezer for up to 2 months.
Recipe ByReprinted with permission from Still We Rise by Erika Council, copyright © 2023. Published by Clarkson Potter, a division of Penguin Random House, LLC.