It’s election day and I thought what’s more American than apple pie? Well maybe apple butter? Apple Butter is an intense version of apple sauce, where I took whole apples, minus the seeds, and cooked them with a little sugar and spices. I used my instant pot because it’s faster and more efficient in reducing the apples down into a thick puree. An immersion blender whirls it all up like the speed of sound, and you won’t believe the creamy results.
This day hopefully turns out the way we anticipate with new beginnings, and a bowl of apple butter. This butter is tasty spooned on top of ice cream, yogurt, or a thick-cut piece of toasted bread. I love to eat it straight from the jar, and remember there’s no butter in apple butter. It’s whole fruit with some seasonings….that’s it.
10-12 whole apples, Gala, Granny, Honey Crisp etc.
1/2 cup dark brown sugar
1 tablespoon cinnamon
1 cinnamon stick
1 teaspoon ginger
(Makes about 6 Cups)
- Wash and rinse apples. Remove core with a corer, or slice in half and cut core out by quartering apples. Place inside Instant Pot.
- Add sugar and spices, plus 1 cup water. Place lid on pot and set to high pressure for 30 minutes.
- Remove lid and stir. Using an immersion blender, puree until smooth. You can also puree in batches in a standard blender. *If your apple butter seems too liquidity (water content varies in apples) you can press Sauté and reduce liquid for a couple of minutes. Spoon into jars – either freezer or refrigerator. Enjoy!