APPLE BUTTER RECIPE: Roasted Apple Butter

Roasted Apple Butter



 Roasted Apple Butter

 Deeply caramelized, velvety apple spread with warm spices — perfect on toast, biscuits, oatmeal, or even stirred into yogurt or desserts. Roasting gives a more complex, almost jam-like flavor.

Ingredients — Large Batch (~8 pints)

  • 8 lb apples (mix sweet + tart; e.g., Honeycrisp, Jonagold, McIntosh)

  • ½–1 cup apple cider or apple juice

  • 1–2 cups brown sugar (or adjust to taste; optional: ½ cup granulated sugar for extra sweetness)

  • 2 tsp ground cinnamon

  • ½ tsp ground nutmeg

  • ¼–½ tsp ground cloves or allspice (optional; cloves are potent)

  • ¼ tsp salt

  • 1–2 Tbsp lemon juice (brightens flavor, optional)

  • 1 tsp vanilla extract (optional, added after roasting for aroma)

Small batch (2–3 pints): Use 2–3 lb apples, ~½ cup cider, ~½ cup brown sugar, same spices scaled down.

Equipment

  • Large roasting pan (rimmed) or sheet pan

  • Oven, 350°F (175°C)

  • Immersion blender, regular blender, or food mill

  • Wooden spoon or spatula

  • Heatproof bowls & containers for storing

Method — Oven Roasting

  1. Prep apples: Wash, core, and quarter apples. Peeling is optional — skins will soften and blend out.

  2. Arrange in pan: Spread apples in a large roasting pan. Drizzle with cider, sprinkle sugars, spices, salt, and lemon juice. Toss lightly to coat.

  3. Roast: Cover pan loosely with foil and roast at 350°F (175°C) for 45–60 minutes, stirring halfway, until apples are soft and slightly caramelized. Remove foil for the last 15–20 minutes to deepen browning.

  4. Mash / puree: Let apples cool slightly. Blend with immersion blender or food mill until smooth. For ultra-smooth texture, press through a fine-mesh sieve if desired.

  5. Reduce / thicken: Transfer back to roasting pan or a saucepan. Cook uncovered over low heat on stovetop for 20–30 minutes, stirring occasionally, until thick and spreads like jam. Optional: finish in a 300°F (150°C) oven for 10–15 minutes to concentrate further.

  6. Flavor finishing: Stir in vanilla extract if using. Taste and adjust sweetness/spices.

Tips & Tricks

  • Flavor depth: Roasting concentrates sugars naturally; consider using half brown sugar, half maple syrup for a nutty, deep flavor.

  • Spice balance: Start with less cloves/allspice — can always add after roasting.

  • Thicker apple butter: Slow, gentle reduction is key; don’t rush with high heat or it may scorch.

  • Optional add-ins: A pinch of ginger or cardamom can give a gourmet twist.

Storage

  • Refrigerator: Store in airtight container for up to 2–3 weeks.

  • Freezer: Freeze in airtight containers for up to 12 months.

  • Canning (optional): Roasted apple butter can be hot-packed and processed in a boiling-water bath using tested USDA/NCHFP canning instructions. Follow headspace, processing times, and jar sterilization carefully.

Quick Summary

  1. Roast apples with cider, sugar, spices at 350°F until soft & caramelized.

  2. Puree until smooth.

  3. Reduce uncovered until thick and jam-like.

  4. Stir in optional vanilla.

  5. Store or can following tested procedures.

This method produces apple butter with richer flavor and darker color than crockpot versions, thanks to roasting and natural caramelization.

OTHER RECIPES



Apple Butter Ingredients
  • 1 cup cider, divided into 1/4- and 3/4-cup amounts
  • 7 tablespoons dark brown sugar
  • 1 teaspoon lemon juice
  • 1 pinch kosher salt
  • 2 tablespoons unsalted butter, cut into small cubes
  • 3 pounds apples
  • 1/2 teaspoon cinnamon
  • 1 pinch nutmeg
  • 1 pinch cloves
Apple Butter Directions

Preheat oven to 400°. Cut apples into large chunks (quarters for small apples, eighths for larger). Arrange on a large metal roasting pan, add the 1/4 cup of cider and lemon juice, then sprinkle with brown sugar and salt and dot with butter.

Roast for 30–35 minutes, or until apples are very soft and fall apart at the touch of a fork. 

Remove from oven and let rest for one minute, then pour the remaining 3/4 cup of cider over the pan. 

Transfer apples and liquid to a large flat-bottomed bowl or pot. 

Mash with a spoon, fork, or potato masher until the pieces have been broken up into sauce.

Run the mixture through a food mill to remove the cores, seeds, and peels (see note above if you do not have a food mill). 
Stir in the spices, then give it a taste. Add more sweetener and/or spices until you have the flavor where you want it.

At this point, assess the consistency of your butter. 
If you’d like it to be a bit smoother, you can blend it up with a food processor or an immersion blender. 

If it isn’t quite as thick as you’d like it to be, transfer it a heavy bottom saucepan and cook over low heat, stirring occasionally, until you’ve achieved the right consistency. 

Once cooled, store in an airtight container in the fridge for up to a week, or freeze it to keep it for longer. 

Cool. Enjoy the Roasted Apple Butter recipe !!

Roasted Apple Butter Video :



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