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21 Oct

In Season: Apples

Posted by Bikini Owner

apple butter  recipe

Is there a more classic symbol of the harvest season than a crisp, ruby apple? Loaded in a bowl on your table, tucked into your pocket as an on-the-go snack, an apple a day, they say, keeps the doctor away. Aside from this virtuousness, apples are also pretty darn delicious, and being that there are more varieties of apples than anyone could ever keep straight, there's one out there that's sure to please your palate. Prefer your apples more sweet than tart? Cortland or Golden Delicious beauties will delight you. Looking for something a bit more tart? Northern Spy or green Granny Smith apples are for you.

While they're perfect for pies, since they cook down sweet and juicy, their bounty tends to disappear quickly when baked in a flaky crust. If you're looking to savor the flavor far into the winter, apple butter is a treat that keeps in the fridge for months. When cooked down and spiced with warming flavors like cinnamon and clove, apples take on a creamy consistency as the flesh breaks down. After a long, slow simmer and a quick whiz with an immersion blender or food processor, you're left with a creamy spread that takes your morning toast or peanut butter sandwich to the next level. This recipe notes that sugar quantities can vary depending on your apple variety—a blend is nice. Just be sure to taste during cooking and adjust the sugar (or swap for maple syrup). Another variation: Toss in some pears with the apples for a lighter take on this decadent treat. 

Apple Butter

11 small to medium apples, peeled and coarsely chopped (I used Gala, picked from Patterson’s fruit farms)

Brown sugar (I used 1/2 cup, you might have to use more if you use apples that are less sweet.

2 tsp cinnamon

1 tsp ground cloves

1 tsp cumin

1/2 tsp coriander

1/2 tsp garam masala

1 tsp salt

1 tsp freshly ground black pepper

Get the full recipe at Braised Anatomy