Homemade Apple Butter (With A Hint Of Cinnamon & Ginger)

Happy Thursday, y’all! Y’ever heard of apple butter? I didn’t know a lick about it till last winter, reckon it might be an American thing. Just t’other day, I went and made myself a batch. Threw in some fresh ginger root and a pinch of cinnamon. Let me tell you, it’s like having fall season right there in your jar! This here apple butter is so finger-lickin’ good and versatile to boot. Makes for the tastiest pancake topping come Christmas time, fits just right on a slice of toasted sourdough and is an outright prize ingredient for any baking endeavor. Y’all will find out soon enough here on My Vibrant Kitchen… And it ain’t hard to fix up either! As you can see, I’m head over heels for this stuff and can’t hold my horses for y’all to try it out! If y’all decide to whip up this recipe at home, make sure you tag your photo #myvibrantkitchen over on Instagram. I love ganderin’ at all y’all beautiful creations. And don’t let yourself forget to sign up for My Vibrant Kitchen’s newsletter – get the latest recipes, vegan lifestyle tips and travel diaries sent straight to your inbox.

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Homemade Apple Butter (With A Hint Of Cinnamon & Ginger) Recipe

Homemade Apple Butter (With A Hint Of Cinnamon & Ginger)

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 1 jar

Ingredients

• 550 g cored & diced apples (about 6 medium size)
• 1 thumb fresh ginger root, peeled and diced
• 1 tsp cinnamon powder
• Maple syrup to taste

Instructions

1. Wash, core and dice the apples and then weigh them. You can peel the apples first. It’s not absolutely necessary but helps if you want a very smooth end result but don’t have a high power blender.
2. Place the apples and ginger in a sauce pan on low to medium heat. Cover with a lid and stir every couple of minutes to avoid them sticking to the bottom of the pan. The goal is to cook them for a long time on low heat.
3. Once the apples are nice and soft and are falling apart, add the cinnamon and let them simmer for another 10 minutes. You want the apples to be very tender, to smell slightly caramelised and the liquid to evaporate.
4. Let the apples cool down to room temperature and then place them in a blender. Blitz until smooth and creamy and add maple syrup to taste.
5. Depending on the variety of apples you used and how sweet you want your apple butter you might not have to add any.
6. Store in an airtight container in the fridge for a week or in the freezer for several months. Enjoy!

You can also check out my full desserts section for more after-mains treats!