Prep 15 mins
Cook 1 hr 35 mins
Make a great gift, especially around Thanksgiving/Christmas time.
- 6 lbs mcintosh apples, quartered and cored
- 1⁄2 cup water
- 2 cups cranberries
- 1 cup sugar
- 2 teaspoons honey
- In a large cast-iron casserole, combine the apples and water.
- Cover and cook over moderate heat, stirring often, until soft, about 20 minutes.
- Uncover and cook on low heat, stirring occasionally, until it forms a thickened puree, about 45 minutes.
- Meanwhile, in a medium saucepan, cook the cranberries with sugar over low heat, stirring occasionally, until a thick puree forms, about 15 minutes.
- Pass cranberry puree through a coarse strainer.
- Then pass the apple puree through a coarse strainer and return it to casserole.
- Cook over moderately low heat, stirring occasionally until very thick, about 15 minutes.
- Add the honey and the cranberry puree and stir until blended.
- Transfer the butter to a heatproof bowl and cool completely.
- Pack into clean jars and refrigerate for up to 1 month.
Simply delicious! I thought this would be too much trouble and it was NOT! I doubled the recipe, packed it into pint canning jars, hot bathed it for another 30 minutes and now I have some great basket stuffers for the holidays! The aroma just fills every crack of the house and sets the mood for the season! I'm off to buy more apples to do it again!
This is my first experience with apple butter and I'm so glad to have found this recipe. Hoping that I did this right, I think apple butter is supposed to be a thicker applesauce? If that's right, then I think I did okay. I made this today because I had some leftover cranberries that needed to go and an overabundance of Macintosh apples that my kids didn't eat. It tastes wonderful and the lingering smell in my house is intoxicating! My cook times were a bit longer than those specified in the recipe, but not by much. At the end, I wanted the honey flavor to come through, so I used some buckwheat honey and it was perfect. Even though it says to put it into jars and refrigerate up to a month, I just put it into a big container and figure it will be gone in about a week. The recipe yielded about 6 to 7 cups of very pretty dark pink apple butter. Thanks for the recipe!