Apple butter is a delicious way to celebrate seasonal apples. The difference between apple sauce and apple butter is that the pureed apples are thickened and concentrated to create an all-natural condiment, which can be used as a spread but also as an ingredient in marinades, dressings, and baking recipes.
It is delicious dolloped onto warm porridge on chilly mornings, with cold meats and cheeses, or added to traybakes for a delicious twang. Try it instead of ketchup with your sausages!
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- Core and roughly chop the apples (keep the skins on). Place in a large saucepan, add the water and ground cinnamon. Simmer for around 20 minutes, until the apples are cooked and soft.
- Remove from the heat and allow to cool before blending to a smooth puree. Return the puree to the pan and simmer gently for approximately 25 minutes, until it thickens and darkens.
- Allow to cool (the apple butter will continue to thicken as it cools), then pop into an airtight container.