Ingredients for Apple Butter (1 Quart)
- 4 pounds Apples, washed, unpeeled, uncored, cut into 1 inch chunks
- ½ cup Apple Cider Vinegar
- Zest of ½ orange, cut in thick strips (~4 1-inch strips)
- 1 2-inch piece of ginger, peeled and sliced into coins (about 1.5 ounces unpeeled)
- 4 cups Water
- ⅔ cup Honey
- ½ cup Light Brown Sugar
- Pinch Kosher Salt
Ingredients for Apple Compound Butter (3 Cups)
- 1 cup Softened Butter (2 sticks)
- 1 Apple
- 2 tablespoons + 2 tablespoons Brown Sugar
- 1 tablespoon Ground Cinnamon
- ¾ teaspoon Nutmeg
- ¼ teaspoon Salt
Directions for Apple Butter
1. Combine apples, vinegar, orange zest, ginger, and water in a large stockpot. Bring to a simmer over high heat, then reduce to medium-low and cook until apples are completely softened and liquid has reduced by half. It should take 30-40 minutes, stirring occasionally, to reach this phase.
2. Pass the apples and liquid through a food mill. If you don’t have a food mill, press the apples through a strainer with the back of a spoon, collecting the pulp and leaving behind the skins and seeds.
3. Return apple pulp to stockpot and stir in honey, and brown sugar until dissolved. Cook over medium-low heat until mixture is thickened and dark. It will take 2 ½ - 3 hours to reach this phase. Stir occasionally to avoid scorching the bottom.
4. Test thickness of apple butter by spreading a bit onto a plate. It should set almost immediately, apples are full of naturally occurring pectin.
5. When desired consistency is reached, season with salt (and not a moment before, since you’re reducing for hours it will become too salty if seasoned at the beginning).
6. Remove from heat and allow to cool. Pour into jars or containers, store in fridge or freezer.
Directions for Compound Butter
1. Heat oven to 350˚.
2. Peel, core, and cut apple into quarters. Rub with 2 tbs. brown sugar, then place on parchment paper in baking dish and slide into oven.
3. Bake apple until tender, about 30 minutes. Remove from oven and mash gently with fork. Let cool completely.
4. Add softened butter, spices, mashed apple, remaining 2 tbs. brown sugar, and salt to stand mixer bowl. Beat together until desired consistency is reached (chunky or smooth).
5. Spread butter onto parchment paper and roll into log, twisting ends. Chill until set, then slice into coins for use. Alternatively, pour butter into jar and store in fridge.