Apple and Cinnamon Butter

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Why not make a batch of apple butter and eat it on granola with yogurt for breakfast, plop a spoon on top of bought custard or eat it on warm toast. It’s really good served with any cold cut or roast meat. It keeps for a week in the fridge.
Recipe halves easily


1800g Jazz, Pink Lady or Gala apples, peeled and cored (about 12 apples)
170g apple cider vinegar
85g cold water
6 tablespoons demerara sugar
1 stick cinnamon

1. Cut the apples into chunks and add to a large saucepan with the cider vinegar, cold water and demerara sugar.
2. Bring the mixture to the boil, then turn the heat down to a simmer and cook until the apples are soft, stirring from time to time (as it reduces it sticks!). This takes about 20 to 30 minutes. Mash the soft apples and continue cooking on the lowest heat for an hour to an hour and a half until the apples are reduced and smooth and the butter is a golden caramel colour. Remove the cinnamon stick, leave to cool and spoon into a bowl, cover it and chill.

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