Apple Butter for the Recovering Subversive
Maple syrup and Star Anise transform this festive fall condiment into something different to spread on english muffins, biscuits, toast, or just eat by the spoonful.
Servings: 2 Pints
Ingredients
- 3.5 Lbs Apples Roughly 10 Medium Apples
- .5 Cup Apple Cider Vinegar Good Quality
- 3 Sticks Cinnamon
- 4 inches Ginger Peeled and Sliced
- 1-3 Star Anise Pods Optional
- .5 Cup Light Brown Sugar
- .25 Cup White Sugar
- 2 Tbsp Dark Maple Syrup
- 1 Pinch Kosher Salt For Seasoning afterwards
Instructions
- Quarter Apples and cut into one and a half to two inch pieces. Leave cores and peels.
- Place apples, vinegar, and spices, into a heavy bottom pan. Fill with filtered water until apples are submerged.
- Turn heat to high and bring to medium simmer. Reduce heat and cook, stirring occasionally, until the liquid has reduced by more than half.
- Let cool and then discard spices. Pass mixture through heavy metal strainer or if you're feeling fancy, a food mill.
- Return mixture to pot and add sugar and syrup. Cook on low heat for roughly three hours. The goal is for the apple butter to reach a deep mahogany color and consistency similar to thick jam.
- Season with kosher salt. Taste for sweetness. If you want it sweeter, add maple syrup sparingly and return to heat for a few moments.
- Spread on all the things with abandon.