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Test Kitchen Approved

Spiced Apple Butter

Recipe By Abbey Cochran


4 cups

Cooking Time

4 Hours

Recipe By Abbey Cochran

This apple butter is great for morning toast and breakfast biscuits. It's something the whole family can enjoy!

Serving Suggestions

Serve with toast or biscuits for breakfast. Great with a cheese plate. Or use as a sauce for grilled pork chops or roast chicken.


For spiced cider:

2 cups apple juice or apple cider

For apple butter:

4 lbs. assorted apples, such as Fuji and McIntosh, peeled and diced

1 cup dark brown sugar

1 Tbsp. fresh squeezed orange juice

Savory Spice ingredients in this recipe

  • Indonesian Cinnamon Sticks

    These hard cassia sticks from Indonesia are 4 inches in length.

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Pure Mexican Vanilla Extract

    Pure Mexican Vanilla Extract is like regular vanilla extract, but with a bit of a slightly spicier twist! Using Mexican vanilla extract in baked go...

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  • Baking Spice

    Baking Spice is a great all-purpose blend for baking. Use in place of plain cinnamon to add some oomph to your next dessert. For pies and cakes, us...

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  • Ground Supreme Saigon Cinnamon

    If you're looking for bold, fresh cinnamon flavor, then look no further with Supreme Saigon Cinnamon. Our ground Saigon cinnamon's higher oil conte...

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For spiced cider: The night before making the apple butter, steep Indonesian Cinnamon Sticks in apple cider or apple juice overnight. Strain before using and discard the cinnamon sticks.

For apple butter: Preheat oven to 225 degrees. In a Dutch oven or oven-safe pot, combine apples, spiced cider, Mayan Sea Salt, and brown sugar over medium heat. Bring mixture to a simmer and cook until apples start to soften, about 25 min., stirring occasionally. Remove from heat and stir in orange juice, Pure Mexican Vanilla Extract, Baking Spice, and Supreme Saigon Cinnamon. Puree mixture in a blender or food processor, in batches if necessary, until smooth. Return mixture to the Dutch oven and set it in the oven, uncovered. Stir every 30 to 45 min. for 2 1/2 to 3 1/2 hours until the apple butter is thickened and amber in color. Remove from oven and let it cool completely before transferring to jars. Seal and refrigerate. Use within a week.