Ingredients
Makes 2 1/2 cups
Step 1
Bring first 4 ingredients to boil in saucepan, stirring. Reduce heat to medium; simmer until apples fall apart, stirring occasionally, 10 minutes. Purée in processor in batches with ginger. Return to pan.
Step 2
Partially cover apple butter; simmer over medium heat (sauce tends to splatter) until reduced to 2 1/2 cups, stirring occasionally, about 20 minutes. Cool completely. (Can be made 1 week ahead. Cover and refrigerate.)
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Reviews (4)
Back to TopRather than peel and core the apples, I simply quartered them and cooked them with the cider until soft. I then put them through my food mill and followed the recipe, although after tasting I too added additional cinnamon and cloves. I had never tried the candied ginger before and love the flavor it adds. I find cooking the apples with the skin gives the butter a deeper flavor and color in addition to being a whole lot easier!
Anonymous
Mid-coast Maine
10/23/2003
I definitely agree with the last cook-- I added lots of cloves, nutmeg, and cinnamon in addition to the ginger and it tastes great! Exactly the type of recipe I was looking for. Also-- no need to use Macintosh apples. I used Gala and Granny Smith and it tastes wonderful
Anonymous
Washington
7/10/2002
I found that the addition of 1/2 teaspoon each of cinnamon and cloves added appreciably to the flavour, otherwise, I found it a bit tasteless, but I would make it again with the added spices.
Anonymous
Montreal, Quebec
9/26/2001
This was just OK. It wasn't my grandmother's, but it was fun to make on a chilly day.
Anonymous
Tulsa
11/7/2000
