Apple butter, despite its name, does not contain milk and any derivatives. It has this name because it is a very creamy, golden paste and has a flavor that moves even the most basic dishes. You can pass on bread, fill pancakes, serve with cake … But when used to season meats, it shows its full potential!

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1 kg of fuji apples (4 to 5 units)

⅓ cup (tea) brown sugar

⅓ cup (tea) of water

broth of 1 lemon (about 3 tablespoons)

¼ teaspoon of ground cinnamon

1 star anise

Grated nutmeg

1 pinch of salt

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Wash and peel the apples – try making long strips of the peel; they will be used in cooking and it is easier to fish them after they are cooked. Cut the apples in half, discard the kernels with the seeds and cut the halves into 0.5 cm slices.
In a large saucepan, place the apple slices, brown sugar, water and lemon juice. Add the spices, the salt, the strips of the peel and bring to medium heat. As soon as it boils, lower the heat and partially cover the pan. Cook for about 1 hour, stirring occasionally, until the apples are very soft.

Once the apples are cooked, turn off the heat and, using tongs, fish and discard the strips of the peel and the star anise. With a mixer, beat the apples with the broth in the pan until smooth (if you prefer, use the blender).

Return the pan with the beaten apple to medium heat. When it starts to boil, turn the heat down and let it cook for another 15 minutes, until it forms a creamy paste. To check the point: with a spoon, place some of the apple butter on a cold saucer and gently tilt it; it must not run.

Transfer the still warm apple butter to a glass jar and let it cool completely before taking it to the refrigerator.

Serve cold with breads, crepes, cakes, yogurt, cheeses or grilled meats.



Apple butter can be kept for up to 1 month in the refrigerator, or in the freezer for up to 3 months.


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