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Honey-Spice Apple Butter

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Yields about 1-1/2 cups.

  • by from Fine Cooking
    Issue 67

  • 2 lb. Macintosh apples, peeled, cored, and cut into 1-inch chunks
  • 2 cups apple cider
  • 1/4 cup dark brown sugar
  • 1/4 cup honey
  • 1/8 tsp. ground cinnamon
  • pinch ground allspice
  • pinch kosher salt

Combine the apples and cider in a heavy-based 3-quart saucepan. Bring to a boil over medium-high heat and then reduce the heat to a maintain a simmer. Cook, stirring occasionally, until the apples have mostly broken down, about 30 minutes. Use a rubber spatula to force the mixture through a medium sieve into a bowl. Rinse out the saucepan and return the mixture to the pan. Whisk in the brown sugar, honey, cinnamon, allspice, and salt. Bring back to a simmer over medium heat and adjust the heat to maintain a vigorous simmer. Cook until the mixture reduces and thickens to a spreadable consistency, about 75 minutes. As the mixture cooks, stir occasionally at first and then more frequently as it thickens; keep in mind that the apple butter will thicken a little more as it cools. Scrape the apple butter into a storage container and press a piece of plastic wrap directly on the surface to prevent a skin from forming as it cools. Once completely cool, you can remove the plastic, cover with a lid, and refrigerate for up to two weeks.

nutrition information (per serving):
Size : per Tbs.; Calories (kcal): 50; Fat (g): fat g 0; Fat Calories (kcal): 0; Saturated Fat (g): sat fat g 0; Protein (g): protein g 0; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 13; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 15; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 1;

Photo: Scott Phillips

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