The Pioneer Woman - Ree Drummond | Ree Drummond Cooking | Cooking Apple Butter in My Slow Cooker
Apple butter is one of the most fabulous food gifts to make and share during the autumn season. It has a fresh apple flavor, with deeply spicy undertones, and an ultra-silky texture. Plus, it's surprisingly simple to make and lasts several weeks in the fridge, or even longer if you can it. From quick breakfasts to apple desserts, you'll find dozens of ways to enjoy this cozy spiced spread.
How is apple butter made?
It starts with chopped tart, crisp Granny Smith apples that get cooked down with apple cider vinegar, salt, and water. Once they're nice and soft, the mixture is put through a food mill to break down the apples into a smoother texture. If you don't have a food mill, you can puree the apples in a blender or food processor—just be sure to peel the apples before you cook 'em if you're going this route. Once the apples have been blended, the mash goes back into the pot with brown sugar, apple pie spice, and vanilla. This is where the magic happens! Once it cooks down and thickens, it's ready.
Why is apple butter called butter?
Other than how wonderful it tastes on a freshly baked buttermilk biscuit, it doesn't have much else in common with regular ol' butter. In the butter sense, think of it more like peanut butter or almond butter—a glossy, spreadable mixture. Really, though, it's most comparable to fruit preserves or jam since it involves fruit that has been cooked down with sugar.
How do you use apple butter?
It tastes delicious spread over biscuits, toast, or on a peanut butter sandwich. Apple butter is also scrumptious stirred into a batch of apple cinnamon oatmeal for a cozy breakfast. For a more savory spin, use it to make apple butter cheese twists. The apple butter pairs perfectly with the rich cheeses and buttery puff pastry in this easy appetizer.
Should apple butter be refrigerated?
Yes, keep apple butter in the refrigerator. It will stay good for up to three weeks stored in an airtight container. If you can the apple butter, however, unopened jars are perfectly fine hanging out in your pantry. Once you crack open the jar, it should be stored in the fridge.
From Sommer Collier of A Spicy Perspective.
Ingredients
3 lb. Granny Smith apples
3/4 c. apple cider vinegar
1/2 tsp. salt
1 c. water
1 c. packed light brown sugar
1 Tbsp. apple pie spice (or pumpkin pie spice)
1 tsp. vanilla extract
See Nutritional Information
Directions
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1
Core the apples. Cut into wedges and place the pieces in a medium saucepot. (No need to peel the apples.) Add the apple cider vinegar, salt, and water.
2
Set the pot over medium heat. Cover, leaving a little space open for the pot to vent, and simmer for 20 to 30 minutes, stirring occasionally. Turn off the heat when the apples are extremely tender and most of the liquid has evaporated.
3
Place the apple mash and liquid in a food mill set over a large bowl. Grind the apples into a fine sauce. Discard the peels. (Don’t have a food mill? Peel the apples before cooking, and then puree the apple mash in the blender!)
4
Place apple sauce back into the original pot. Set back over medium heat and add the sugar, spices, and vanilla. Simmer, stirring every couple minutes, until the sauce thickens and turns dark brown, about 15 minutes.
5
Cool, then store in the refrigerator for up to 3 weeks, or can for long-term storage.
Tip: The recipe makes four to five cups, depending on how much you cook it down.
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