Apple butter makes me think of the Fruit Loop in Oregon – a stretch of winding country roads that takes visitors through apple and pear orchards, vineyards and pumpkin patches. One stop along the way makes great BBQ, but what I remember more than the thick smoke hanging in the cool air is the giant cauldron of apple butter that a poor soul stirs and stirs over coals.
Now that I’ve made my own apple butter, I can really appreciate the labor of love. You literally need to commit a whole afternoon to stirring and reducing and checking for burning, etc. But I don’t have that kind of patience, so I took my butter to just under the butter stage (where the sauce becomes thick and spreadable). It still had the caramelized apple flavor, just wasn’t quite as thick as it should be.
Apple Cider Butter
- 6 lbs apples, peeled, cored and quartered
- 2 c. apple cider
- 3 c. sugar
- 1.5 tsp ground cinnamon
- 1/2 tsp ground cloves
In large saucepan, combine apples and cider. Bring to boil over medium, then reduce and boil gently, stirring occasionally, until apples are soft, about 30 min.
In batches, transfer apple mixture to food processor and puree until a uniform texture is reached.
In clean big saucepan, combine apple puree, sugar, cinnamon and cloves. Stir until sugar dissolves. Bring to boil over medium, stirring frequently. Reduce heat and boil gently, stirring, until mixture thickens and holds its shape on a spoon – I did it for about 45 min.
Transfer to clean jars and let cool, then store in the fridge or give away!
I used mine on a yummy appetizer.
Apple Butter, Brie and Prosciutto Toasts
- 1/2 c. apple butter
- 1 baguette, cut into slices
- 1 garlic clove
- 1/4 lb. thin prosciutto slices
- Thinly sliced apple
- 8 oz. brie cheese
Toast baguette slices drizzled in olive oil, salt and pepper, then rub the warm slices on one side with a garlic clove.
Top each slice with a dollop of apple butter, then prosciutto, then a slice of apple (or pear if you have it!) and finally the brie.
Broil the toasts until the brie is melted. Finish with another drizzle of oil and a sprinkling of salt and pepper.
The garlic is a nice touch, underneath the sweet apple butter, gamey ham and buttery brie. You will love it.
Enjoy, friends! xoxo
Seasoned to Taste 
You had me at brie (and prosciutto, and pear and apple butter).
What Heidi said. This looks amazing. I think I feel a book club recipe coming on …
Okay, now this is sheer genius. I adore apple butter; I often wonder what else I can do with it (other than eat it from the jar and slather it on bread goods).