Monday, October 5, 2015

Spiced Apple Butter


Apple, curry, coriander, cloves, maple syrup, cane sugar, apple cider vinegar

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

  1. Place all the ingredients in a slow cooker
  2. In a hurry? Set to high for 4 hours
  3. Taking it slow? Set to low for 6-8 hours
  4. 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!