This classic apple butter recipe offers a rich apple flavor with a tangy, sweet finish. Can make for fabulous edible gifts!
From Sommer Collier from a spicy perspective.
- 3 books Granny Smith apples
- ¾ cups apple cider vinegar
- ½ teaspoon Salt
- 1 cup The water
- 1 cup Packaged light brown sugar
- 1 tbsp Apple pie spice (or pumpkin pie spice)
- 1 teaspoon Vanilla extract
Core the apples. Cut into wedges and place the pieces in a medium saucepan. (No need to peel apples.) Add apple cider vinegar, salt and water.
Set the saucepan over medium heat. Cover, leaving some open space for the pan to air out, and simmer for 20-30 minutes, stirring occasionally. Turn off the heat when the apples are extremely tender and most of the liquid has evaporated.
Place the applesauce and liquid in a food mill set over a large bowl. Grind the apples into a fine sauce. Discard the peels.
Return the applesauce to the original pan. Return to medium heat and add sugar, spices and vanilla. Simmer, stirring every two minutes, until sauce thickens and turns dark brown, about 15 minutes.
Cool, then store in the refrigerator for up to 3 weeks, or canned for long-term storage.
Makes 4-5 cups, depending on how much you cook.
Note: Don’t have a vegetable grinder? Peel the apples before cooking, then puree the apples in a blender!