Recipe by San Marcos Sunshine
I happen to have a bonafide apple tree in my SoCA yard, quite unusual for this area. I do nothing to care for it, but it rewards me with a plethora of apples (rather like Golden Delicious) this time each year. I borrowed my friend's antique cone shaped Chinois colander to make applesauce. You cook the apples, skin & all, until they’re soft enough to push through this sieve with a wooden mallet (rather like a rolling pin with a pointed end.) I've found they're still available but very expensive. I'm now searching E Bay for a vintage model. You could always peel & core the apples & proceed to make applesauce in the traditional way; or try pushing them unpeeled & cooked through a regular colander. In any case, here’s the resulting home grown apple sauce made better-butter. I thought it to be a “breakfast” item, but I took some along to a dinner party where biscuits were served and came home with an empty jar! Maybe it’s due to the secret ingredient?
Top Review by Bayhill
Loved, loved loved this apple butter! I made applesauce using 6 pounds of Braeburn and Golden Delicious apples cooked in 1 cup of apple cider. Because these apples were pretty sweet, I used 1/2 cup of brown sugar instead of 1 cup. I put all of the ingredients in my 3 qt. crockpot before I went to bed, letting it cook all night. In the morning, I was greeted to the fabulous, spicy smell of apple pie...yum! I canned the apple butter in my water bath canner for 10 minutes and got (6) half pint jars of thick, brown, and wonderfully spiced apple butter. My family and I all agree that this is the best apple butter we've ever had. Thank you San Marcos Sunshine for sharing this wonderful recipe...it is definitely a keeper!!
- 6 cups fresh unsweetened applesauce
- 1⁄2-1 cup brown sugar or 1⁄2-1 cup white sugar
- 1⁄2 cup calvados (apple brandy)
- 1⁄2 cup orange blossom honey
- 1 tablespoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground mace (optional)
Directions See How It's Made
- Add sugar to prepared applesauce to taste, depending on the sweetness of your apples.
- Combine with all other ingredients and cook in crock pot on low until thickened and brown, 8-10 hours. Stir occasionally, scraping sides with a rubber spatula. I remove the cover for the last hour or two and stir it more often.
- Pour into hot sterilized jars, leaving ¼ inch head space. Vacuum seal.
- Alternately, cool, put in plastic containers and freeze.
- Note: I just made another batch and cooked the apples in apple cider instead of water when first making the sauce.