This one is definitely a keeper….it’s going into the yearly apple rotation. Along with my apple pie and the new apple oat muffin recipe, this is what fall is about. And if you’re into the new canning craze, this is definitely a prime candidate. If you don’t know, apple butter is really not very different from apple sauce, it’s usually just cooked down to more of a concentrate. You can use it as you would use jam, so I’m thinking jewel cookies with the jam in the center of the sugar cookie….stay tuned.
Apple Butter
4 pounds or about 10 apples, peeled and cored and diced
1/2 cup apple cider
1/2 cup ginger beer
1 cup sugar
2 tablespoons lemon juice
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Combine the apples, cider, and ginger beer in a saucepan and bring to a boil. Reduce heat and cook for 20 minutes, stirring occasionally. Stir in sugar, lemon juice, and spices and continue cooking for another 30 minutes or until very thick and reduced. You may still have some chunks but it should be relatively smooth.
