Spicy Apple Butter

I’m continuing to try to make at home all of the processed foods that we love.  Dan eats a lot of bread and a lot of jams and jellies.  I’ve been replacing the breads and I’m also trying to replace the jams and jellies.  My first attempt left a bit of a lasting impression.  My second attempt was much less dramatic.  Dan asked about me possibly making apple butter and so I went hunting for a recipe.  I found a few and kind of modified them.

The apple butter smelled amazing the entire time it cooked.  It reminded me of the hot mulled cider my mom would make during the holidays.  It tasted just like it too.  Unfortunately I left it on while we went out for the night and I came home and part of it burned.  Thankfully the burned portion didn’t impact the flavor of the rest of it.  The darkness of the apple butter reflects just how spicy it is.
apple butter5
Dan thought that I had too many cloves in here, I thought that it added the right amount of spice.  In order to avoid unfortunate incidents, I decided not to preserve the apple butter.  It is all safely in the fridge where it will be eaten in the next couple of weeks.

What is your favorite toast topping?

Spicy Apple Butter
Adapted from The Hazelbloom
nets: 2 1/2 pints

4 lbs apples
1 orange and zest
1 1/2 cups  orange juice
1 Tbsp whole cloves
1 Tbsp whole all spice
2 cinnamon sticks
2 cups sugar 

Cut and quarter apples and remove the seeds and stems.  Meanwhile, turn the burner on medium and heat the orange juice, orange zest, sugar, cloves, all spice, cinnamon and sugar.  Add the apples and turn the burner on high to boil.  Once the combination boils, turn it down and let it simmer for about 45 minutes.

I don’t have a food mill, HUGE mistake. Instead, I spent 30 minutes with a sifter and a spoonula, slowly mashing the apples into my crock pot.  About halfway through I realized that I wasn’t getting all of the meat off the skins and that was when I decided to add the skins to the crockpot as well.

I think my crockpot cooks hot.  I cooked it for about three hours, stirring every hour and partially vented.  We then left for about five hours when I realized that it had burned a little.  I stirred the butter and unplugged it.  When I checked on it in the morning it looked good, super thick and it smelled like Christmas.  I loved the orange zest when I spread it on a piece of bread.  Delicious!

Nutritionals (40 2-T servings) Cals: 72, Carb: 18, Fiber: 1