How have I missed hearing about apple butter for so long? This beautiful sauce spread stuff doesn’t seem to be sold in stores, but don’t worry, it is really easy to make.

What do you do with apple butter once you have made it? The potential is endless. You could serve this in a small bowl with crackers and cheese, drizzle it over pie or ice cream, or use it in a filling in apple butter rolls (coming soon).

The biggest challenge is to commit to being around the house since this takes several hours. The way I see it you have two options – wait for a snow day when you don’t have anywhere else you need to be or put that slow cooker hidden in your basement to work.

I’ve used a pressure cooker to start off these apples. You don’t need to use one of these, but it does speed things along.

Makes about 3 cups

Ingredients:

• About 10 apples, I used gala apples here, cored and chopped
• 2 tbsp sugar
• 2 cinnamon sticks
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/4 cup water
• 1/4 tsp salt
• 1 tsp molasses
• 1 tsp vanilla

Directions:

1. Place apple pieces (10 apples’ worth), sugar (2 tbsp), cinnamon sticks (2), nutmeg (1/2 tsp), cloves (1/2 tsp), water (1/4 cup) and salt (1/4 tsp) in either a pot or a pressure cooker
2. If using a pot, simmer for about 1 hour, adding more water as needed to prevent burning, until apples are soft
3. If using a pressure cooker, pressure cook for 10 minutes and then let naturally depressurize for at least 10 minutes
4. Remove cinnamon sticks
5. Add molasses (1 tsp) and vanilla (1 tsp)
6. Use a stick blender, blender or food processor to puree until smooth
7. Taste and add sugar if needed
8. Right now you have fancy applesauce, but this next step will take it to new levels
9. If using a slow cooker, pour into that and slow cook on high for 4 hours
10. If using a pot, cover and cook at about 200 degrees for 3-4 hours, check every hour or so to make sure not burning
11. This is ready once it turns a rich brown and starts to thicken, but don’t worry, it will continue to thicken as it cools

Notes:

• This stuff is thick and sometimes really hot. It has this odd habit of bubbling and spitting when you least expect it. Don’t say I didn’t warn you!
• Word on the street is that some people go a step further and can their apple butter. I have never learned the magic of canning, but I have found that an easy way to store this is in one-cup batches in the freezer.