Unpopular opinion here – you ready? I’m not a fan of Halloween. I know you’re thinking, ‘But what about adorable babies dressed up as a lamb, lumberjack, or Superman? How can you resist their cuteness?!’
Ok, really I can’t, so I’ll give you that one – babies and dogs WIN at Halloween hands down. But everything else? The candy, pumpkin carving, trick or treating, all things spooky, me actually having to come up with a costume that is original, clever, and cute… I’ll pass. It doesn’t help that it is ridiculously easy to scare me. (As in come-around-the-corner-into-my-office-and-I’ll-jump easy.) I think it all harkens back to kindergarten when one of the teachers dressed as Ghostface from Scream. I may or may not have become hysterical and/or been scarred for life. Womp womp. Dear future children, I so apologize in advance for your lackluster Halloweens to come.
Unpopular opinions about Halloween aside, fall is my favorite time in New England. There’s a bit of a nip in the air, the fall foliage is blazing, and if given the choice I would frolic outside every. single. day. I know we are supposed to be firmly in pumpkin season, but due to our fruit CSA giving us apples 3 weeks in a row, it’s extended our apple season a bit. It’s partially my own fault – we would be in better shape if apple picking wasn’t my one required fall activity. Just goes to show I’ve become a true New Englander! This year, I put a hold on the calendar for our apple picking date (September 30th) back in February, just to make sure we got to it amidst the fall weddings and bachelor parties.
Between apple picking and the CSA surprise apples, it’s no wonder we’re still making our way through this bounty. We’ve done apple crisp, fritters, scones, and cake. Roasted apples with brussels sprouts, apples on salad, as a snack, caramelized on pancakes. Luckily there are a lot of ways you can eat apples and never get bored. But the apples were still never-ending, so I thought, why not try apple butter? Most of the popular recipes online call for a slow cooker (which we don’t have), but the old-fashioned way works just as well, especially on a rainy fall Sunday when you have to stay indoors.
Quite honestly, I’m surprised that most recipes you find are for a slow cooker because this came together so fast! The most time consuming part will be peeling your apples, unless you’re some peeling ninja. If you are, can you come teach me your ways? Once your apples are chopped and thrown in the pot, things come together surprisingly quickly.
Now the question is – what do we do with all this apple butter?!
- 8 medium apples
- ⅔ cup brown sugar
- 2 tbs lemon juice
- 2 tsp cinnamon
- ½ cup apple cider
- 1 tbs bourbon
- Peel, core, and chop your apples into approximately 1 inch chunks. Remember, everything is getting pureed here, so no need to make it pretty or spend too much time here!
- Add apples into a large pot or dutch oven. Sprinkle with brown sugar, lemon juice, and cinnamon. Toss to combine. Pour in apple cider and bourbon and mix to incorporate.
- Cover and cook the apple mixture over medium heat until the apples become very soft, about 5 minutes. Remove from heat and blend with an immersion blender until smooth.
- Depending on how thick you want your apple butter to be, you could be done here! As I was planning on baking with mine, I wanted a slightly thicker consistency. In that case, return pot to heat and cook uncovered on low, stirring occasionally for 30 minutes, or to your desired consistency.