Apple Butter

With trees erupting into a fiery array of reds and yellows, and a chill in the air, apple season is in full swing around the northern hemisphere. While there are few things more satisfying than biting into a crisp, juicy apple, some varieties are equally good cooked. Making apple butter is one of my favorite ways of preparing apples. It’s easy to make, versatile to use and when frozen can preserve the taste of fall well into spring. This week over at PBS Food, I have a chunky apple butter recipe that will have you reaching for a spoon!

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  • Epiphany

    This looks delicious, but I’m a bit confused by the name. Can you explain why you’re calling this chunky apple butter instead of apple sauce?

    • Marc Matsumoto

      It’s not cooked quite as long as a traditional apple butter, but it’s also not an apple sauce either as it’s cooked to the point that there is almost no liquid remaining, and the sugars start to caramelize. It’s somewhere between the two, but for me, apple sauce brings about images of a watery lightly sweet sauce. This is much sweeter and richer, which is why I decided to go with the apple butter moniker.

  • Natika

    Looks amazing! I’ll definitely have to try. But what do you do with the leftover skins? The only use I can think of is to steep them with green tea (which is quite tasty by the way), but if you had any other ideas, I’d be very interested.

    • Marc Matsumoto

      Drying and steeping the peels in tea sounds like a great idea, but you might want to make sure you’re using organic apples. As for other ideas, you an also puree the peels, freeze them in an ice cube tray, and add a cube into stews to lend some natural sweetness and fruit flavor.

  • EtiquetteMoms

    This would be wonderful to serve with Thanksgiving dinner!


I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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