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. Pie Spice
- 1 1/2 tsp. Supreme Saigon Cinnamon
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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, Pure Mexican Vanilla Extract, Pie 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.
Serve with toast or biscuits for breakfast. Great with a cheese plate. Or use as a sauce for grilled pork chops or roast chicken.