The plain version of apple butter is a great ingredient in recipes that you want to cut fat in. It also works best in the apple date strudel recipe we used in our ode to the apple at our March Dinner Show 2013. Use the flavored version when you need the apple butter as a condiment or stand alone application.



  • 4 pounds organic apples*, mixed varieties if desired, washed well
  • pinch salt
  • 4 pounds organic apples*, mixed varieties if desired, washed well
  • 1-2 cup sugar
  • 1 cup apple cider
  • 1 teaspoon lemon juice, optional for added tartness 
  • pinch salt
  • 1 teaspoon cinnamon
  • ½ teaspoon each cloves & allspice


For Plain version: Peel (unless organic) and core apples; rough cut into large pot. For plain, cook over medium low heat until apples are soft. Put through food mill if cooked with peels and core. Save only the apple butter.

For flavored version:   Blend spice with sugar. Add with cider to apples and cook over low heat until soft. Cool a little then press through food mill if using skin and core. Done when spoon full holds it shape and doesn’t flatten out.

*You don’t have to peel if organic, nor core apples, in  fact apple cores & skin may add flavor and pectin so during cooking. Do remove seeds, however. Simply cut up clean apples and cook until soft. Then press through a food mill to remove core and peel and any rogue seeds.


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