In a gluttonous haze, we forgot to buy a jar of Apple Butter on our trip to the Amish Country. It’s apple season, so it seemed reasonable enough to channel my PA Dutch roots and make a batch of my own. I bought a variety of apples and was amazed by my fully intact thumbs after peeling them with a paring knife. Quite proud of myself, actually!
I referenced one of my favorite recipe sites, 101cookbooks, as I appreciate their dedication to an honest approach to cooking. After boiling the apple down in apple cider and a whirl in my Grandma’s 1970s era Cuisinart, I had fresh applesauce. Once chilled, each bite tasted as crisp as all the apple pieces I sampled along the way! I returned the majority of the applesauce to the pan with lemon juice, sugar, cinnamon, nutmeg, & the remaining liquid. After 2.5 hours of reducing, stirring, & a delicious scent, I had a worthy batch of Apple Butter for Dre & Lexi to enjoy! I’m actually not a fan, but sharing such a warm, delicious treat with the people I love makes it all worth it.
PA Dutch Apple Butter
adapted from 101cookbooks – Apple Butter with Carolina B.
- Apples – cored, peeled, & cubed – I used (1) lg Empire, (3) med Macintosh, & (3) med Golden Delicious
- Apple Cider – about (2-3) quarts – enough to cover the apples in a large saucepan
- Sugar – roughly (1) cup – probably good with brown sugar, too
- Lemon Juice – from a 1/2 lemon
- Cinnamon – a few dashes to taste
- Nutmeg – a few dashes to taste, though I hate to admit I didn’t use fresh ground
- Simmer apple cubes with enough cider to cover in a large saucepan. Skim layer of foam as cider reduces.
- Once tender, transfer apple to blender or Cuisinart with a slotted spoon and puree to desired texture. Spice now or leave plain for applesauce.
- Return applesauce to saucepan and simmer on med-low for say… 1.5-2.5 hours, stirring regularly.
- Once thickened to a rich brown color, spread on an English Muffin and enjoy!