Lately, hubby and I have been frequenting a nearby morning market to get our supply of fresh fruits. I stocked up on loads of green apples and used some to make Apple Butter. I love all things apple, especially baked goods and spreads, so the idea of having hot toast with apple butter sounds totally irresistable.
This recipe uses a combination of brown sugar, butter, cinnamon and chopped apples. I added some grated ginger to give it that extra zing.
I'm not sure why my apple butter looked so much browner than the pictures I've seen on other food blogs...maybe I was a bit heavy handed on the cinnamon?? Anyhow, the taste suited me fine, so I'm not too fussed about it. If you've never tried apple butter before, I urged you to give this a go. It makes a wonderful spread on hot toast or muffins. You can even use it as filling in puff pastry or a simple pie crust - and serve with some vanilla icecream - OOOOLALAAA :)
Adapted from No Recipes - Chunky Apple Butter
Makes about 1 Cup
- 4 small granny smiths apples, peeled, cored and roughly chopped into small pieces
- 1/8 tsp nutmeg
- 1/4 tsp cinnamon
- 3/4 cup loosely packed brown sugar
- 1/2 tsp lemon zest
- 1/4 tsp grated ginger (squeeze out the juice)
- 2 tbspn water
- 2 tbspn softened butter
1. This is best cooked in a corningware casserole. Put all the ingredients (except the butter) into the casserole, cover and gently bring to a simmer on low heat.
2. Keep it simmering away for about 20min until the apples are soft, the colour has turned brown and the taste has intensified.
3. Remove the cover and let it continue to simmer and the liquid evaporated about half. Add in the butter, stir to melt and then mash roughly or blend it for a smoother texture.
4. Let it cool to room temperature and pour into clean glass jars. It will keep nicely in the fridge for up to 2 weeks.
This post is linked to the event Little Thumbs Up, organised by Zoe of Bake for Happy Kids, Doreen of My Little Favourite DIY, and hosted by Alvin of Chef and Sommelier