Carolyn Winter’s Applebutter Recipe

Inspired by all of the great samplings at the September Savor Stratford event, I did something I haven’t done for  years and made applebutter.  It’s so easy I wonder why I don’t make this more often. Plus you can control the amount of sugar you put into it.  I know my recent batch, must have had a good number of people in our apartment block, scurrying to make apple anything homemade. 

Make it yourself and you may drive everyone in the apartment block/household wondering “who IS that fabulous cook?”  Think of all the positive vibes you’ll attract!

Here is my version of applebutter:

Into a large roasting pan with lid place:
3-4 pounds of apples. Use what you have but I tried 2 or 3 of every kind at the green grocers about 2 dozen in all.   Quarter them and remove seeds and stems but don’t peel.

1 large lemon cut in half and squeeze out the juice into pan; remove seeds and cut lemon into quarters for the pot.

A  2″ piece of peeled fresh ginger chopped fine and added to the pot
2 whole cloves + 1 cinnamon stick + 2-3 all spice pods

1 cup of dark brown sugar.

Put the lid on pan and place in an oven at 200 degrees and slow cook for a few hours. I left mine in the oven overnight.  (Note:- I haven’t tried this but I imagine a large slow cooker will also do the trick)

Remove from oven when everything is mushy and kinda dark brown, with little liquid on top. Cool and then whiz with a hand processor or blender.

Pour in pint jars and refrigerate. Of course giving some away to the neighbors, is also a good thing to do!

Enjoy.

Carolyn Winter

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