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Tangy Spiced Apple Butter
½ cup each cider vinegar and water about 12 (1.7kg) large tart apples, such as braeburn, sturmer or granny smith 1½ cups sugar 1 tsp cinnamon ½ tsp each ground cloves and allspice ¼ tsp salt
© Annabel Langbein Media
Combine cider vinegar and water in a large pot. Peel and core apples and thinly slice into the pot. Cover and simmer until very soft (45 minutes).
Stir in sugar, spices and salt. Reduce heat to very low and cook, uncovered, stirring often so it does not catch, until very thick and a deep, rich brown colour (about 2 hours).
Store in a jar in the fridge for up to 3 weeks or for longer storage transfer to sterilised jars and seal with sterilised lids. Store in a cool place and chill after opening.
This makes a wonderful spread to serve on toast – with or without real butter. It’s also great on a cracker with tasty cheese, or layered between crêpes for a spectacular dessert.
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