Ingredients and Weight:
- Apples (Granny Smith or Pink Lady): 2 kg (4.4 pounds)
- Light Brown Sugar: 1 cup (200 grams)
- Dark Brown Sugar: 1/2 cup (100 grams)
- Apple Cider Vinegar: 1/4 cup (60 ml)
- Ground Cinnamon: 1 teaspoon (5 grams)
- Ground Nutmeg: 1/2 teaspoon (2.5 grams)
- Unsalted Butter: 4 tablespoons (57 grams)
- Water: 1-2 cups (240-480 ml)
Preparation Time:
Cooking Time:
Difficulty Level:
- 2/5 (Beginner-Intermediate)
Preparation Method Steps:
- Wash and core the apples, then cut them into large chunks.
- Place the apple chunks in a large pot or Dutch oven.
- Add the light brown sugar, dark brown sugar, apple cider vinegar, ground cinnamon, and nutmeg. Stir well to combine.
- Add enough water to cover the apples by about 1 inch.
- Bring to a boil, then reduce heat to low and simmer for 4-6 hours, or until the apples are very soft and the liquid has reduced by about half. Stir occasionally.
- Add the unsalted butter and stir to melt.
- Use an immersion blender or regular blender to puree the apple mixture until smooth.
- If desired, return to the pot and simmer for an additional 15-30 minutes to thicken the butter, stirring frequently.
Nutritional Information (per serving, about 1/4 cup):
- Calories: 150
- Carbohydrates: 35 grams
- Sugar: 25 grams
- Fiber: 2 grams
- Fat: 2 grams
- Protein: 1 gram
Dish Characteristics:
- Rich, sweet, and tangy apple flavor
- Thick, spreadable consistency
- Golden brown color
User Comments:
- "This is the best apple butter I've ever had! It's so smooth and flavorful."
- "I love the hint of nutmeg and cinnamon. It really makes it taste special."
- "I spread it on toast, pancakes, and even oatmeal. It's so versatile!"
Special Precautions and Tips:
- Use firm, tart apples for the best flavor.
- Simmer the apple mixture until it is very soft to ensure a smooth puree.
- If the apple butter becomes too thick, add a little water to thin it out.
- Store the apple butter in an airtight container in the refrigerator for up to 2 weeks.
