This apple butter is not like apple sauce, it is more like jam. Perfect for spreading on toast or stirring into yogurt for a fall treat, and it makes the world’s best apple butter challah. It has changed my mind that apple butter is simply overcooked spiced apple sauce. It is an entity all its own and absolutely worth making.
Brandy Brown Sugar Apple Butter
Servings: Makes approximately 3 half pints
Time: 1.5-2.5 hours
Ingredients:
4 pounds apples, cut into fourths, with peels and cores
3/4 cup water or brandy
2 cups brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1-3 tablespoons brandy, or to taste
Steps:
Cook the apples: Place the apples, water or brandy, and brown sugar in a large saucepan. Cook over medium heat until the apples are soft, approximately 20 minutes. Pass the apples through a food mill and discard the skins and cores.
Cook the puree: Place the apple puree in a large skillet or saucepan. The larger the surface area the quicker it will cook. Stir in the cinnamon and cloves. Cook over low heat, stirring occasionally until dark and thick, 1-2 hours. As it gets close to being done, stir it more frequently to make sure it doesn’t burn. Remove from the heat and stir in the brandy.
Storage: Transfer the apple butter to clean jars and store in the refrigerator.