📝 About This Recipe
Deep in the heart of the Blue Ridge Mountains, apple butter is more than a spread; it is a labor of love that captures the essence of the harvest. This recipe yields a dark, velvety concentrate of caramelized sugars and warm autumnal spices, achieved through a slow reduction that transforms humble cider apples into liquid gold. It is thick, spreadable, and carries the nostalgic aroma of woodstoves and crisp mountain mornings.
🥗 Ingredients
The Fruit Base
- 5 pounds Apples (A mix of Fuji, Gala, and Granny Smith; peeled, cored, and sliced)
- 1 cup Apple Cider (Freshly pressed, unfiltered preferred)
- 2 tablespoons Apple Cider Vinegar (To balance the sweetness)
Sweeteners and Aromatics
- 1.5 cups Granulated Sugar
- 1 cup Dark Brown Sugar (Packed; for deep molasses notes)
- 1 tablespoon Pure Vanilla Extract (Added at the end for fragrance)
- 1/2 teaspoon Kosher Salt (To brighten the spice profile)
The Spice Blend
- 2 tablespoons Ground Cinnamon (High quality Ceylon or Saigon)
- 1/2 teaspoon Ground Cloves (Freshly ground if possible)
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Ground Nutmeg (Freshly grated)
👨🍳 Instructions
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1
Begin by preparing your apples. Peel, core, and slice them into uniform 1/2-inch wedges. Using a variety of apples provides a more complex flavor profile than using just one type.
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2
Place the sliced apples into a large 6-quart slow cooker. Pour the apple cider and apple cider vinegar over the fruit to provide the initial moisture needed for softening.
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3
Cover the slow cooker and set it to HIGH for 1 hour. This initial blast of heat helps break down the cellular structure of the apples quickly.
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4
After one hour, reduce the heat to LOW. Continue cooking for another 9 hours. If possible, stir once or twice, but the slow cooker does most of the work here.
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5
Once the apples are completely soft and dark pinkish-brown, use an immersion blender directly in the pot to puree the mixture until it is perfectly smooth with no lumps remaining.
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6
In a medium bowl, whisk together the granulated sugar, dark brown sugar, cinnamon, cloves, allspice, nutmeg, and salt until well combined.
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7
Stir the sugar and spice mixture into the apple puree. Ensure the spices are fully incorporated and there are no clumps of sugar.
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8
Now comes the 'reduction phase.' Prop the lid of the slow cooker open slightly with a wooden spoon to allow steam to escape. This is crucial for thickening the butter.
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9
Cook on LOW for an additional 2 to 3 hours, stirring occasionally. You are looking for a deep, dark mahogany color and a consistency that holds its shape on a spoon.
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10
Perform the 'plate test': Place a small dollop of the butter on a cold plate. If no liquid seeps out around the edges, it is finished.
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11
Turn off the heat and stir in the pure vanilla extract. The heat of the butter will bloom the vanilla aroma beautifully.
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12
Let the apple butter cool slightly before transferring it into sterilized glass jars. Leave about 1/2 inch of headspace at the top.
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13
Store in the refrigerator for up to 3 weeks, or process in a water bath canner for 10 minutes for long-term shelf storage.
💡 Chef's Tips
For the best texture, use an immersion blender; if you don't have one, a food mill or standard blender (in small batches) works too. Always use a mix of tart and sweet apples; Granny Smith adds necessary pectin while Fuji adds natural sugar. Don't skip the apple cider vinegar; the acidity is essential to balance the heavy sugars and spices. If the butter is still too thin after 12 hours, continue cooking with the lid off to evaporate more moisture. Be careful during the final hours of cooking, as the high sugar content can scorch the bottom if the heat is too high.
🍽️ Serving Suggestions
Slathered generously over warm, buttered Appalachian cathead biscuits. As a sophisticated accompaniment to a sharp cheddar cheese and charcuterie board. Whisked into a homemade vinaigrette for a seasonal fall harvest salad. Swirled into a bowl of hot steel-cut oatmeal with toasted pecans. Used as a glaze for roast pork tenderloin or pan-seared pork chops.