Tangy spiced apple butter
( MAKES 2 medium jars )
Photo by Annabel Langbein Media
My friend Amy in San Francisco introduced me to the idea of apple butter - simply cooking apples long and slow with cider vinegar, sugar and spices produces a richly smooth, buttery-tasting spread that's actually got no fat in it at all. It's perfect slathered on toast, or on a cracker with some blue vein cheese or brie, or layered between crepes for a spectacular dessert.
- 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.
More apple desserts from Annabel
For more great Annabel Langbein recipes see her new winter annual, Annabel Langbein: Free Range Life: Share the Love (Annabel Langbein Media, $24.95) or visit annabel-langbein.com