Apple butter is a staple in my mom’s kitchen, even though the closest thing we get to apple picking in Hawaii is pineapple picking, and my ancestors got enough of that done to cover all the future generations. But now that I live in New England, apple picking is always on my must-do list for fall. So I get to combine this family recipe with a new tradition, all resulting in a tasty spread that’s made with love.
My favorite thing about this apple butter is that it’s really, really simple. Simmer the apples in juice for an hour, add a few flavors, and voila! Autumnal happiness for your breakfast bread.
4 large apples, peeled, cored, and quartered (red delicious works well)
1/2 cup apple juice
3 tablespoons brown sugar (heaping)
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1. In stock pot, combine apples and juice and bring to a boil. Cover and cook over low heat 45-60 minutes. Mash with potato masher or pulse until you reach the desired texture in a food processor.
2. Stir in sugar, cinnamon, nutmeg, and raisins (optional). Cook uncovered 5-10 minutes, stirring often.
3. Enjoy on biscuits, toast, or if you’re a sneak like me, all by itself.
This recipe freezes well, so my mom usually triples or quadruples the recipe.
What’s on your autumn must-do list?
P.S. These biscuits are as tasty as they look! Find the super easy recipe at Pretty and Delectable.