Chef Time!

Chef Time!

Tuesday, October 2, 2012

My Quest Has Finally Ended!


Ever since my former boss/chef/friend made apple butter where we worked, I have been obsessed with finding the perfect recipe for apple butter and here it is.

Apple Butter

There’s no quick way to make apple butter, but the results are worth the wait. I have outlined two methods below — one is a lot faster than the other, but will require you to stand and stir it for about an hour. The slower method doesn’t require constant stirring, but it takes a few hours to reduce. If I’m going to be home, I like to use the slow method because it had the added benefit of making my whole house smell amazing!

Spiced Apple Butter

4 lb. (about 10) cooking apples, quartered
½ c. apple cider vinegar
½ c. apple cider
2 c. water
1 c. sugar
1 tbsp. cinnamon
1 tsp. cardamom
1 tbsp. freshly grated ginger
½ tsp. kosher salt
Combine the apples, vinegar, cider, and water in a large stock pot (I use a 5 quart dutch oven). Bring to a boil. Cover and cook for 40 minutes, or until the apples are very soft.
Place a mesh sieve over a large bowl. Ladle the cooked apples into the sieve. Press down on them with a spoon to force the apple through to the bowl below, leaving the seeds and peel behind (you’ll end up with around 4.5 cups of apple puree and a half cup of seeds/peel). Discard the seeds and peel, and return the apple puree to the pot. Stir in the sugar and the remaining spics.
“Fast” Method: Cook over medium high heat, stirring constantly (to prevent burning), until the apple butter is reduced to about 3 cups and is very thick — a line drawn across the bottom of the pot with the spoon should take a few seconds to go away.
Slow Method: Cook over low heat for 4-5 hours, stirring occasionally, until the apple butter is reduced to about 3 cups and is very thick — a line drawn across the bottom of the pot with the spoon should take a few seconds to go away.

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