The true magic of caramel apple butter lies in its slow transformation from fresh, vibrant apples to a thick, caramel-infused spread. As the apples cook down with spices and sugars, their natural sweetness deepens, and the addition of browned butter lends a rich, nutty undertone reminiscent of caramel. Every spoonful carries the essence of warm autumn days, with a velvety texture that makes it irresistible on everything from toast to pastries. Whether preserved in jars for later use or enjoyed right away, caramel apple butter is a celebration of fall’s finest flavors.
Ingredients:
- 6 lbs of apples (a mix of tart and sweet apples like Granny Smith and Honeycrisp)
- 2 cups apple cider
- 1 cup white sugar
- 1 cup brown sugar
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ¼ tsp cloves
- 1 tsp vanilla extract
- ¼ cup unsalted butter, cubed
- Pinch of salt
- 1 tbsp lemon juice
Instructions:
- Prepare the Apples: Begin by washing, peeling, and coring the apples. Cut them into small, uniform chunks to ensure even cooking.
- Start Cooking the Apples: Place the apple chunks into a large, heavy-bottomed pot or a slow cooker. Pour in the apple cider. This helps the apples break down and infuses them with a rich, tangy base. Add in the sugars, cinnamon, nutmeg, allspice, and cloves.
- Cook Until Tender: On medium heat, allow the apples to cook down, stirring occasionally. If using a slow cooker, cook on low for 8-10 hours or high for 4-6 hours. On the stovetop, simmer the mixture on low heat for about 2-3 hours, stirring frequently to prevent sticking or burning. The apples will soften and begin to disintegrate.
- Blend the Apples: Once the apples are soft and tender, use an immersion blender to puree them into a smooth, thick consistency. If you don’t have an immersion blender, you can use a regular blender, working in batches.
- Caramelize the Butter: In a small saucepan over medium heat, melt the butter and continue cooking until it turns golden brown and releases a nutty aroma. Be careful not to burn it. This browned butter will give the apple butter a luxurious, caramel-like flavor.
- Combine and Reduce: Stir the browned butter into the apple mixture, add the vanilla extract and lemon juice, and continue cooking the apple butter uncovered. Reduce the mixture until it thickens to your desired consistency, which can take an additional 1-2 hours. Stir occasionally to ensure the apple butter doesn’t stick to the pot.
- Adjust Flavors: Taste the apple butter as it cooks and add a pinch of salt to balance the sweetness. Adjust the spices if necessary.
- Preserve the Apple Butter: Once thick and spreadable, remove the apple butter from the heat. If canning, ladle the hot apple butter into sterilized jars, leaving about 1/4-inch headspace. Wipe the rims, seal with lids, and process in a boiling water bath for 10 minutes. If not canning, allow the apple butter to cool completely and store it in the refrigerator for up to two weeks or freeze it for longer storage.
