This post may contain affiliate links. Please read my disclosure policy.
Homemade Apple Butter is the perfect spread for once the leaves change and things get decidedly more chilly. Packed full of those fall flavors we all know and love – plus it’s homemade, does it get any better?
I love a good homemade apple butter – what can I say? It’s such a thoughtful and flavorful addition to any good spread. And it’s a great homemade gift if you’re feeling like being a little more crafty or budget friendly this holiday season.
Cinnamon-y, sweet, syrupy, packed full of complex spices, what doesn’t this apple butter have going for it? It truly is the most festive thing in my fridge year round mostly because so many apple varieties are perfect for it – it’s constantly an in season spread!
Apple Butter Versus Applesauce
But wait a second – this all sounds quite familiar, aren’t we talking about applesauce right now? Well I mean you’re not far off, the two recipes are quite similar but they do differ in one key way. We’re going to cook our apple butter past that apple sauce stage, till it’s caramelized slightly and has become glossy and darker in color.
We’re also processing our apple butter to a finer and more silky texture than you typically would for an applesauce – although you can still use this butter in place of applesauce in recipes that call for it, you’ll still achieve that sweet and spiced flavor profile.
Ingredients
- Apples – Something like gala, honeycrisp, or golden delicious. We’re not using more tart apples like we would in an apple pie.
- Spices – Cinnamon, cloves, ground ginger, and ground nutmeg.
- Sugar – Grab some brown sugar, we want those rich molasses notes.
- Cider – Why not up the flavor? Adding a bit of apple cider is my secret ingredient to a truly spectacular apple butter.
- Vanilla – Just a bit of extract goes a long way in rounding out all those flavors.
- Salt – Just a bit of seasoning – everything needs a hit of salt including the sweet stuff!
Which Apples Work Best
You want softer variety apples for our recipe today as we want to achieve a relative apple mush in texture – and softer varieties cook down faster and easier! We want something that is mellow and sweet, I used Golden delicious today but something like McIntosh would also work in a pinch!
How To Make Apple Butter
- Prep the apples: Peel the apples and cut into 1-inch cubes, you should get about 9 cups.
- Cook the apples: In a saucepan add the apples, cider, sugar and bring to a boil over medium-high heat. Reduce the heat to a medium and simmer covered until the apples are very tender. Should take about 20 minutes, stirring occassionaly.
- Blend the mixture: Transfer the mixture to a food processor and blend until smooth. Return this mixture to the saucepan and stir in the cinnamon, salt, ginger, cloves, nutmeg and vanilla. Cover and simmer until thickened, for another 20 minutes stirring occasionally.
- Let cool completely then transfer to jars. You should get about 4 1/2 cups of apple butter.
Making Apple Butter In The Crock Pot
If you’d like to set it and forget it then whipping this together in the crock pot works just as well! Follow the directions stated above but rather than placing your ingredients in a pot on the stove, instead place them in your crock pot and cook on high for 4 hours.
Remove the mixture and blend as directed above before placing the apple butter back in your crock pot and cooking for an additional hour, stirring occasionally.
How To Serve
This little spread has so many uses, more than you’ll find time for before your precious jar is empty! Whipping this together might become a weekly tradition around your house, I mean worse things have happened!
- Slather it all over toast – yum
- Sub it in for the jam on your PB & J sandwiches
- Stir a big spoonful into your oatmeal
- Put a dollop into your smoothies for a festive fall flavor
- Use it in place of maple syrup on your pancakes and waffles, it’s great with a dollop of Greek yogurt to add some protein and tang
- Include it in your next charcuterie board
- Add it to your apple pies or apple cakes – or any number of batters that can use a little pizzazz!
Storing Leftovers
This apple butter will keep for up to 2 weeks if stored in an airtight container in the fridge, just be sure to date your jar after you’ve allowed it to cool on the counter.
Freezer
Seal this sauce in an airtight container and it will freeze beautifully for up to 3 months! Just allow it to thaw on the counter when you’re ready to feast.
More Delicious Apple Recipes To Try:
- The Best Apple Crisp
- Haunted Orchard Cocktail
- Easy Summer Fruit Salad
- Apple Cider Donuts
- Apple Pie Taquitos
- Churro Apple Pie Cookies
- Classic Apple Pie
- Quick Apple Turnovers
Homemade Apple Butter
Equipment
Ingredients
- 4 pound apples such as Golden Delicious, Honeycrisp or Gala
- 1 1/4 cup apple cider
- 2/3 cup brown sugar packed
- 1 teaspoon cinnamon ground
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Prep the apples: Peel the apples and cut into 1-inch cubes, you should get about 9 cups.
- Cook the apples: In a saucepan add the apples, cider, sugar and bring to a boil over medium-high heat. Reduce the heat to a medium and simmer covered until the apples are very tender. Should take about 20 minutes, stirring occassionaly.
- Blend the mixture: Transfer the mixture to a food processor and blend until smooth. Return this mixture to the saucepan and stir in the cinnamon, salt, ginger, cloves, nutmeg and vanilla. Cover and simmer until thickened, for another 20 minutes stirring occasionally.
- Let cool completely then transfer to jars. You should get about 4 1/2 cups of apple butter.
Tips & Notes:
- Recipe will yield about 4 1/2 cups.
- Nutritional information is based per 1/4 cup.
- This condiment will keep for up to 2 weeks if stored in an airtight container in the fridge, just be sure to date your jar after you’ve allowed it to cool on the counter.
- Seal this sauce in an airtight container and it will freeze beautifully for up to 3 months! Just allow it to thaw on the counter when you’re ready to feast.
