Recipe: Apple Butter

 by Lynsey McGarry

With apple picking season largely behind us, and a glut of apples left to play with, the below recipe is a great option for whittling down that sky high pile, and makes excellent use of some those that may be past their prime. 

Some of you might be surprised to find the recipe contains no actual butter.  But this jam like spread packs a flavorful punch when spread on breads, muffins, ice cream, in yogurt or oatmeal, with pork chops...or just on the end of a spoon!

Recipe

Ingredients (makes ~2quarts): ·  6-7 pounds apples (peeled, cored, & cubed) ·  1 cup light brown sugar ·  4-5 slices of raw ginger ·  1 Lemon (zest & juice) ·  2 tablespoon ground cinnamon ·  1 teaspoon freshly grated nutmeg ·  1/2 teaspoon ground cloves ·  1/2 teaspoon allspice ·  1/2 teaspoon salt ·  1 tablespoon pure vanilla extract ·  Optional extras: o   Cinnamon stick o   Maple Syrup substituted for brown sugar o   2 tablespoons whiskey/bourbon

 

Instructions:   ·  Peel, core, and cube the apples.  Add apples, sugar, ginger, lemon, spices, and salt into a pot onto the stove. Stir well to ensure all apples are evenly coated. ·  Cook on a low heat for 4-5 hours with a cracked lid, stirring occasionally, until the mixture is thickened and dark brown.  Add vanilla (and bourbon if using) once the desired dark caramel color is reached and cook another 1 hour. ·  Remove ginger slices and cinnamon stick.  Use an immersion blender to puree the apple butter until smooth. ·  This can also be done in a crock pot on low heat for 7-10 hours being sure to stir intermittently. *Store in air tight container for ~2 weeks in the fridge, or 1-2 months in the freezer.  Jarring/canning is another great storage option and makes a great hostess gift during the upcoming holiday season!   Tips & Tricks: Celery Roots If you’re still unsure how to manage those celery roots we received, there are a number of tasty treats to tempt you below. Just make sure you peel back the rough exterior before you cook & enjoy! 1.     Roasted: Thinly sliced on high heat with salt for chips; or cubed, on lower heat, with honey and rosemary for a spin on roasted potatoes. 2.     Grated & Raw: Pair with similarly sliced pears, beets, on a bed of endive with toasted walnuts for a wintry side salad. 3.     Grated & Cooked: These would make a great addition or substitute in your favorite latke recipe. 4.     Boiled & Mashed: Add butter, cream, and your desired fresh herbs for yet another potato alternative side dish!