Spiced Apple Butter Recipe
For spiced cider:
- 1/2 cup Saigon Cinnamon Chips
- 2 cups apple juice or apple cider
For apple butter:
- 4 lbs. assorted apples, such as Fuji and McIntosh, peeled and diced
- 1/2 tsp. Mayan Sea Salt
- 1 cup dark brown sugar
- 1 Tbsp. fresh squeezed orange juice
- 2 tsp. Pure Mexican Vanilla Extract
- 1 1/2 tsp. Baking Spice
- 1 1/2 tsp. Supreme Saigon Cinnamon
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Recipe adapted from Food Network Kitchen.
For spiced cider: The night before making the apple butter, steep cinnamon chips in apple cider or apple juice overnight. Strain before using and discard the chips.
For apple butter: Preheat oven to 225 degrees. In a Dutch oven or oven-safe pot, combine apples, spiced cider, 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, vanilla extract, baking spice, and 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.
Serve with toast or biscuits for breakfast. Great with a cheese plate. Or use as a sauce for grilled pork chops or roast chicken.
Abbey Cochran, Savory Spice - South End/Charlotte, NC