APPLE BUTTER

APPLE BUTTER

Step 1

Cut peeled apples into 1-inch pieces

Step 2

Bring apples, cider, and ½ cup Brown Swerve to a rolling boil in a pot or dutch oven over high heat. Cover, leaving the lid partially open for 20 minutes or until the liquid evaporates, stirring every 5 minutes.

Step 3

Transfer cooked apples & remaining liquid to a food processor or blender. Blend until smooth.

Step 4

Return mixture to the pot, then stir in spices and remaining Brown Swerve.

Step 5

Bring to a boil over high heat, then reduce to low and simmer for 15 minutes, stirring often.

Step 6

Let cool for 45 minutes, then store in airtight containers. Refrigerate up to 2 months or freeze for up to 6 months.

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