Cover photo courtesy of LINC Foods
There’s no better way to honor the changing season than with a batch of homemade apple butter, especially when you’re working with fruit that’s just beginning to soften. This simple, slow-cooked recipe transforms humble apples into a rich, velvety spread infused with gentle warming spices. Spread it over hot biscuits, swirl it into a bowl of oatmeal or pair it with a thick slice of sourdough for an easy winter treat.
This apple butter is light on the spices, allowing the bright, orchard-fresh flavor of our local apples to take center stage. If you’re craving a more traditional, deeply spiced apple butter, simply double the seasoning and let it cook a little longer to coax out those caramel-rich notes. For best results, reach for a combination of Honeycrisp, Gala, Cameo, Crimson Crisp, or Fuji apples harvested by Luke and Amanda at Tonnemaker Hill Farm. Their high-quality, organic fruit lends a natural sweetness and complexity that makes every jar a true celebration of our regional orchards.
INGREDIENTS: 6 CUPS apples from Tonnemaker Hill Farm, cored and chopped into half-inch pieces // 1 CUP water // ½ CUP brown sugar // ½ TSP salt // ½ TSP cinnamon // ¼ TSP nutmeg // ¼ TSP ginger // 1 DASH cloves
DIRECTIONS: 1. Place the chopped apples into a large pot over medium heat. Add the water, brown sugar, salt and spices. 2. Cover and let cook for 30-40 minutes until the apples are soft, stirring occasionally. 3. Using an upright blender or immersion blender, blend until smooth. 4. Place in airtight containers and store in the fridge. Use within three weeks. Enjoy! (Courtesy of LINC Foods.)
