Apple Butter ~
~ Skirt in the Kitchen ~
Double the recipe if you want to preserve for winter, then make another batch of the doubled recipe to have enough jars to keep or give away during the holidays.
For a single recipe, core and peel 6 Granny Smith apples. Place into a heavy pot or Dutch oven.
Pour into the pot of apples– 1 cup apple cider, 1 stick unsalted butter, zest of 1 lemon, 1 tablespoon lemon juice, zest of 2 clementines, 1 tablespoon clementine juice, 1 tablespoon freshly squeezed lime juice, 3/4 cup granulated sugar, 3/4 cup packed dark brown sugar, pinch of cayenne,
1 cinnamon stick, 1 teaspoon ground cinnamon, 1/2 teaspoon cloves, 1/4 teaspoon ground ginger, 3/4 teaspoon freshly grated nutmeg, 1/2 teaspoon kosher salt, 2 tablespoons cornstarch, 1/4 cup all-purpose flour, and 1/2 cup golden raisins. Bring to a boil and stir frequently, then turn down to a low simmer and cover, stirring off and on. Add 1 more cinnamon stick. The apples will soften and dissolve into a mushy state; but the end result after 30 to 45 minutes– a somewhat creamy texture.
When through cooking, add 1 tablespoon dark rum.
If not preserving into canning jars, wait until the next day before eating– the combined flavors from the spices, sugars and fruits will set up enough in the refrigerator to marry perfectly.
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