Homemade caramelised spiced apple butter
Sweet and spicy homemade caramelised spiced apple butter, perfect for snacking, cakes, cupcakes or eat straight from a jar.
Here we go. September has arrived which means Autumn or Fall - as people in the USA call it - is nearly here. Social media is inundated with pumpkin recipes already! Well, in fact some people started to post Christmas recipes for f*** sake. Calm down Christmas people, it is too early.
How to make homemade caramelised spiced apple butter
You all know that I love easy recipes and this one is no different. You basically have to cook apples in a pot with water, lemon, butter and spices until soft. Then blend it into a smooth mixture and this is it. But there are certain tips you should follow for the best results:
TIPS:
- Don't forget to peel your apples. If you do not peel your apples it will take forever for the fruit to cook!
- You can use any kind of apples. Personally my favourite one for this recipe was Golden Delicious. I was not too keen on Bramley apples as they were very watery and just took forever to reduce. I think I will keep them for apple pie.
- You can control the consistency of your apple butter. You can cook apples longer and the mixture will be more condensed and 'gooey'. If you think that your apple butter is too thick, you can add more water to it.
How to use homemade caramelised spiced apple butter
My Mum asked me if I have some apple recipes I can recommend and obviously I gave her this homemade spiced caramelised apple butter. This recipe is not only utterly delicious, easy to make but also versatile.
I always have a jar of my homemade spiced caramelised apple butter in my fridge as I use it a lot. I spread it on a toast, biscuits, add it on warm brioche or stir in a bowl of overnight oats. Try to add a spoon of this apple butter on your pork or venison chop, you will be blown away by the results. Options are endless.
What does homemade caramelised spiced apple butter taste like?
This apple butter is loaded with beautiful warm autumnal spices, cinnamon, nutmeg, vanilla they all blend together wonderfully. But the real hero here is obviously this gorgeous flavour of sweet and acidic caramelised apples. Oh, I can not forget to mention, that I have added real butter into my recipe. Why? Because butter makes everything better and here it just elevates all the flavours to the next level.
How to store homemade caramelised spiced apple butter
This recipe makes approximately 500-600 g of apple butter.
You can store it in a fridge in a jar or an air-tight container or freeze it to up to 6 months.
If you are looking for more recipes with apples, I can recommend you the following:
Apple and soft caramel cookies
Apple pie with candied walnuts
Click this link to see all my recipes with apples
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source –my own
Enjoy!
Sweet and spicy homemade apple butter, perfect for fillings cakes, cupcakes or eat straight from a jar.
- 8 apples (large, peeled, core removed and chopped, approximately 1,5 kg , any kind, just bear in mind that harder apples will take longer to cook)
- 80 g sugar (soft, brown)
- 100 g butter (unsalted)
- 125 ml water
- 1 lemon (juice from 1 lemon)
- 1 tbsp cinnamon (ground)
- 1/2 tbsp cardamom (ground)
- 1/2 tbsp ginger (ground)
- 1/4 tbsp vanilla (extract)
- 1/4 tsp salt (table)
Wash, peel and remove cores from the apples.
Chop apples into small chunks.
In a medium pot or a large pan add water and sugar.
Add apples, and lemon juice, stir and cook for about 10 min. Stir from time to time.
Then add butter, vanilla and spices and stir again. Apples should soften and fall apart.
Using immersion blender, blend apples until smooth and then cook for another 2 minutes.
The consistency of apple butter should be smooth and spreadable, but not watery. The longer you cook apples the more water is going to evaporate. You can adjust the consistency by cooking the mixture for longer, it will give you more condensed, gooey butter. If you think it is too thick, you can always add more water.
Let the apple butter cool down and transfer to a jar or an air-tight container.
Store in a fridge up to 2 weeks. You can also freeze it for up to 6 months.