Wednesday, November 26, 2014
If you still haven’t got a hostess gift for tomorrow’s Thanksgiving gatherings or if you don’t know what to do with your leftover apple cider that was on sale these last few days, I suggest making apple butter.
While the apples are turning into autumn awesomeness on the stove, you’ll have plenty of time to decorate, prep food,… for the upcoming feast.
I also found these adorable apple butter tags over at Money Saving Mom.
Homemade Apple Cider Butter by Baking Bites
6 large apples peeled and cut into large pieces
4 cups apple cider
1 1/2 cups brown sugar
1/2 cup sugar
Combine apples and apple cider in a stockpot or a dutch oven. Cider should almost cover the apples. Bring to a boil and cook until apples are very tender. Use an immersion blender (or work in small batches in a blender/food processor) to puree the apples until mixture is very smooth. Add sugar to the apple puree in the stockpot and bring to a boil, stirring occasionally to dissolve the sugar. Reduce heat to medium and cook until mixture has thickened and reduced by 40-50%.
The apple butter will bubble thickly and splatter as it reduces, so I recommend keeping a splatter screen on top of your pot to minimize the cleanup. The butter should be thicker than most jams, with an almost honey-like quality to it when it is finished.
Store in airtight containers in the refrigerator.
Makes about 3 cups.
Recipe can be doubled or tripled or larger batches.