Autumn has arrived and with it ... apples.
I wasn't a big fan of apple butter until I started experimenting with my own combination of spices.
My recipe is not too sweet and has just the right amount of spice - not heat - to make it savory-sweet.
The texture is smooth, silky and the color - a deep umber - whispers of the cooler temperatures of autumn.
Depending on your love of curry you can add more or less, but don't skip it, I promise it will not overwhelm the flavors. It simply adds that extra "little something" that enriches the overall taste.
I love to brush it on meats like chicken, pork chops, turkey and even salmon right before grilling.
And yes, I also love it on a lightly toasted english muffin with a big cup of dark roast coffee.
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ground coriander
- 1/2 - 1 teaspoon curry
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
- 1/2 cup cane sugar
- 2-3 pounds gala or preferred apple, peeled, cored and roughly chopped
- Place all the ingredients in a slow cooker
- In a hurry? Set to high for 4 hours
- Taking it slow? Set to low for 6-8 hours
- Buzz through it with an immersion blender or in a food processor till smooth
This makes about 48 ounces (a quart and a half). No need to process for canning just put it in the fridge once it has cooled. Good for about 2 months but I doubt it will last that long!