Monday, November 5, 2012
We have had two full drawers of apples in the fridge since our trip to Asheville that needed to be used up before they went bad. Truth is, freshly picked apples can last two months in the fridge before they even show signs of going bad but with Thanksgiving coming up, I'm going to need all of the fridge space I can get.
Since I don't eat apple sauce all that often, I decided to turn our bounty into apple butter (and a few jars of apple pie filling). We picked an assorment of apples so I used them all except Granny Smith. I saved those for the apple pie filling because they hold up better when baked. They're also obviously not as sweet so they're not ideal for apple butter.
I've never made apple butter before but after reading approximately 20 recipes and watching a few videos, we got to peeling. This apple peeler/slicer was about $20 at Target and worth every darn dollar. It's so much easier than doing it all with a hand peeler.
After they were all peeled and sliced, I gave them a slice in half and then put them in a very large stock pot with about 2 cups of apple cider. Cook them for about 30 minutes on medium until the apples are soft and then in small batches, give them a quick puree with the blender to make applesauce!
Applesauce + sugar and spices + about 12 hours of cooking makes apple butter!
This smelled amazing! It smelled like Christmas in my house and I could not stop dipping my spoon in it for a taste. You could easily just pour this into a jar and put it in your fridge for immediate use but I decided to can it so that I could give it out over the next two months.
These jars are the perfect size for gifting!
And I just think these little guys are so cute. Great for sticking in a gift basket!
about 15 apples
2 cups apple cider
3 cups of brown sugar
1 cup white sugar
2 tbsp cinnamon
1.5 tsp allspice
1.5 tsp ground cloves
1. Peel and slice apples into small chunks. Put in a large stock pot with apple cider and bring to a simmer. Let apples cook for about 30 minutes until they're soft.
2. In small batches, run the apples through your blender (or use an immersion blender), until they're roughly pureed. Put applesauce back in stock pot.
3. Mix your spices and sugar with your applesauce and over low, let the applesauce cook down until it reduces and thickens. You can also put it into your crockpot and let it cook overnight (at least 8 hours) on low. If it's not thick enough after 8 hours, remove the lid and let it cook for an additional hour or two until it's thickened up. Taste it as it cooks and adjust the sugar and spices if you need to.