Small-batch Stovetop Apple Butter With Warm Spices
This easy small-batch apple butter recipe is made in a heavy-bottomed pan on the stovetop. With simple ingredients it comes together in just under an hour for a sticky, sweet spread that can also be used with roast meats. It's a delicious spiced spread for anytime of the year. A great way to use up older apples too!
Equipment
- Heavy-Bottomed Pan Or Dutch Oven
- Tablespoon
- Teaspoon
- Wooden Spoon
- Potato Masher
Ingredients
- 5 Cups Apples Peeled, Cored, Diced
- ½ Cup Water
- 2 Cups White Sugar
- 1 Tsp Ground Cloves
- 1 Tsp Nutmeg
- 2 Tbsp Cinnamon
- ¼ Cup White Vinegar
Instructions
- Peel, core and dice into small pieces the apples.5 Cups Apples
- Heat a heavy-bottomed wide pan or Dutch oven on medium high heat.
- Add apples and water to the pan and let heat up.½ Cup Water
- Measure and add the spices to the apples stirring well with wooden spoon.1 Tsp Ground Cloves, 1 Tsp Nutmeg, 2 Tbsp Cinnamon
- Measure and add in the white sugar. Stirring in well.2 Cups White Sugar
- Let mixture come to a boil and continue to cook until apples soften.
- Use potato masher to smush softened fruit thoroughly.
- Measure and add the white vinegar. Continue to cook and stir the mixture on a lower heat until the sugar syrup has reduced and the mixture is sticky.¼ Cup White Vinegar
- Remove pan from heat and allow mixture to cool before storing in airtight container in the fridge. Will keep for up to one month in fridge.
Nutrition
Calories: 1932kcalCarbohydrates: 500gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gTrans Fat: 0.01gSodium: 28mgPotassium: 796mgFiber: 25gSugar: 465gVitamin A: 390IUVitamin C: 30mgCalcium: 225mgIron: 3mg
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