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How to Make No-Butter Apple Butter {with Video!}
How to Make No-Butter Apple Butter {with Video!}
See how easy it is to make silky smooth, no-butter apple butter. The perfect addition to a weekend brunch, and a tasty homemade gift idea!
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Today I want to share a treat that was inspired by my mom. After indulging in jar after jar of her rich apple butter over the years, I thought it was high time to make my own. My mom’s apple butter recipe is made in the microwave and incorporates a bit of butter at the end of the cooking time. It’s an easy, no fuss recipe that I absolutely love, but I wanted to try to make my own, dairy-free version of the delicious stuff. The method is quite simple: start by making a silky smooth apple sauce, then put it back on the heat to reduce for a few hours. During that additional cooking period, the apple sauce will caramelize and intensify in flavor, and that is what will create this beautiful golden, fat-free apple butter.
I like to flavor apple butter with vanilla, simply because I love its mellow, sweet taste, but you can use a classic combination of fall-inspired spices, such as cinnamon, cloves, and nutmeg, if you prefer. This spread makes a tasty homemade gift or the perfect addition to a weekend brunch, but frankly, I like to eat it every chance I get. I love it spooned over muffins and croissants or spread over warm toast. I can see it as a cake filler or even served with a roasted meat, such as pork or turkey. It’s an excellent way to use up a large quantity of apples—very handy this time of year—but you can also substitute pears (dreamy!). In short, it’s a quick, easy, fabulously delicious treat you just can’t pass up.
See how easy it is to make no-butter apple butter by watching this short, fun video:
No-Butter Apple Butter
Ingredients
- 3.3 lbs 1.5 kg cooking apples, such as McIntosh (about 8 cups/2 liters)
- 1 cup 250 ml apple cider (I like to use sparkling, hard cider, but regular, non-alcoholic cider works too)
- ½ cup 125 ml cane sugar
- 1 vanilla bean split in two lengthwise
Instructions
- Peel, core, and slice the apples.
- Place the sliced apples in a large skillet, a large pot, a Dutch oven, or a cast-iron braiser, then add the apple cider, cane sugar, and vanilla pod. Stir to combine.
- Place over medium-high heat to bring to a boil. Reduce the heat to the minimum, cover, and simmer for 20 minutes, until the apples are extremely soft (you should be able to break them down with a spoon).
- Transfer half of the mixture to the container of a high-speed blender or a regular blender, and blend to a silky smooth consistency. (Make sure to start the blender on low speed and to hold down the blender’s cover while you do so because hot liquids will burst out.) Transfer the blended apple mixture to a large measuring cup. Blend the remaining apples and combine with the first batch.
- Transfer the blended apples back to the skillet or pot. Bring to a slow simmer, then keep it over the lowest heat setting. Keep just enough heat so that a few bubbles come up to the top every second.
- Simmer for about 1 hour and 20 minutes, whisking or stirring with a wooden spoon regularly, until the mixture has thickened considerably. The apple butter is finished cooking when it holds its shape after you swirl it with a spoon, or when you draw a line with a spoon on the bottom of the pan and it takes a few seconds before merging back together.
- Transfer the apple butter to clean glass jars. Cover tightly and enjoy within two weeks.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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For years I would make apple butter but have given it up since the kids are all grown. You’ve inspired me to go at it again. Especially since I have the same pan as you. The pan was a Christmas present from my son — he knew I was wanting one for a long time. This will be a perfect way to greet autumn. Have a great weekend.