Cinnamon apple butter. I don’t know why it’s called that when it’s clearly not butter, but it tastes good, so who cares? Besides me, I mean.
Cinnamon Apple Butter
4 crisp apples like Pink Lady, Granny Smith, or both.
1/2 cup packed brown sugar
1/2 tbsp unsalted butter
1 tsp. cinnamon powder
A splash of rum or water
A pinch of fine sea salt
- Peel and core the apples. Cut into thin slices and place in a 1.5 quart dutch oven with the brown sugar, butter, cinnamon, rum or water, and salt. Place over medium low heat and cover with the lid. Cook for 45 minutes to an hour, stirring every 15 minutes or so. Don’t forget to cover the dutch oven after stirring.
- When the time is up, the apples should be mostly broken down. Uncover and stir constantly until the liquid has reduced to a thick syrup, about 5 minutes. Remove the dutch oven from the heat.
- Use a food masher or immersion blender to crush or blend the apple butter according to your preference. Store in an airtight container in the fridge, where it should last up to two weeks.
Apples release a lot of liquid when cooked, so I only use a splash (about 1 tablespoon) of liquid to get things started.
Using a variety of apples gives the butter a more complex flavor, but it’s fine if you only use one type.
The alcohol in the rum will cook off quickly, but you can replace it with water, a squeeze of lemon, or vanilla extract if you like. If using vanilla only use 1 teaspoon.
If I’m being honest, I made this cinnamon apple butter by accident.
I was trying to recreate the apple syrup I’d made a few days prior. The problem was I forgot how I made it.
But I suppose that’s why they’re called happy accidents. Mistakes were made, but the result was this super yummy apple butter.
Of course, I had to pivot and come up with completely new recipes that use apple butter, but I work well under pressure, so I’m fine.