Your new fall go-to recipe

Guys, I found it. Your new fall go-to recipe. That thing that I plan to make and gift to everyone that I love this holiday season. You know, that thing that is just so gosh darn tasty that you’ll never believe how healthy it actually is.

A year or two ago was when I discovered apple butter. This creamy, spreadable, delicious concoction is stored in glass jars and can be added to I’m pretty sure ANYTHING to make it taste incredible. Toast? Yup. Oatmeal? Ditto. Apple slices? PIE??

Yup and yup. My advice here is just don’t be afraid to test this out on… well, on anything. You may surprise yourself.

Seriously though, this is a healthier version of a traditional apple jelly/apple butter. It is a creamy, tasty spread that is easily paired with like I said just about anything. It has a hefty amount of fibre and only 28 kCal per serving (1 Tablespoon). And that TASTE though!

You may never go back to plain old peanut butter again.

 Homemade Spiced Apple Butter with Maple Syrup:

• 3 pounds apples cored and quartered (peeling is optional… I like leaving the peels on for added nutrition and fibre)

• 1 cup apple cider (do not use hard cider!)

• ½ - 1 tbsp. fresh gingerroot, peeled and minced

• ½ cup pure maple syrup (you could also use brown sugar here)

• 1 tsp. ground cinnamon

• ¼ tsp. ground cloves

• ¼ tsp. ground nutmeg

• 1/8 tsp. ground allspice

• Pinch of salt

1. Combine the apples, apple cider and fresh ginger in a stainless steel saucepan and bring to a boil over medium-high heat. Reduce heat and boil gently, stirring, until the apples are soft (about 30 minutes)

2. Puree the mixture until smooth (it may be easier to work in batches). Do not liquefy!

3. Return the puree to the saucepan and stir in the maple syrup, spices and salt. Bring the mixture back to a boil over medium heat, stirring often, then reduce the heat to low and cook until the mixture thickens (about 30 to 60 minutes)

4. To can the apple butter, fill sterilized hot jars with hot apple butter, leaving ¼” headspace and process in a water bath canner for 10 minutes. Turn off the heat, remove the canner lid and wait about 5 minutes before removing the jars

Notes

Adapted from Grow Forage Cook Ferment - Seasonal Recipes, Wildcrafting Guides, Herbal Remedies & More 

Please read up on the safety rules for water canning!

Most apple varieties can be used for this recipe. The skins can be left on the apples as they will cook down and get soft, but the apples can also be peeled if you prefer.

Apple butter - a spread that must have been sent from heaven, it's so delicious! Add it to ANYTHING.