Fall has arrived! Time to make any and every apple dish I can think of. I made this recipe for Apple Butter from Martha Stewart this weekend. Our house smelled amazing. Amazing. The finished product tastes pretty darn good too. The smell + the taste reminded me so much of eating the Apple Butter my Grandma Fuoss used to make when I was little. Food memories are a beautiful thing. If you’ve never tried Apple Butter before, please try this! It’s a delicious addition to your morning toast.
From Martha Stewart Yield: Makes about 1 1/2 cups
Ingredients
3 pounds assorted apples, peeled, cored, and cut into quarters *I used a mix of Honey Crisp, Macoun, & Granny Smith
3 cups apple cider
Juice of 1/2 lemon
1 teaspoon lemon zest *I think I will omit this next time, this was just a touch too much lemon for my taste
1/2 teaspoon ground cinnamon *I went heavier on this…probably 1 Tbsp because I LOVE cinnamon
Introducing Honey, Granny, and Mac
Poor things are gonna catch a cold
Halved
Quartered
Cored
Directions
Melt butter in a Dutch oven over medium heat. Add in the apples and cook until they begin to soften, about 5 minutes. Pour in the cider and bring to a boil. Reduce heat to a simmer and partially cover the Dutch oven with a lid. Continue to simmer for about 30 minutes, stirring occasionally.
Preheat oven to 250 degrees. With a potato masher, mash the apples and remove from heat. Stir in lemon juice, lemon zest, and cinnamon. Use an immersion blender to puree the mix until smooth (alternatively, you could use a blender to puree the mixture).
Pour the apples into a baking dish and bake for 3 to 3 1/2 hours, stirring occasionally. The mixture should thicken and reduce. Cool completely before serving. Store in an airtight container in fridge for up to 5 days. Enjoy!
Simmered and mashed
Blended and ready for the oven
After the Apple Butter cooled I put it in this nifty old jelly jar
Enjoy!
Nice photos, Melissa! I like the series of apple peeling stages 🙂
Thanks Megan!