Cinnamon-Cardamom Spiced Apple Butter is as buttery as can be with no butter! With fall flavors throughout, it’s rich, creamy, smooth and oh-so-delicious! When a raw apple is cooked, the transformation is really quite incredible.
It’s taken from a tart crisp bite, to one that’s soft and sweet. So soft that it’s creamy, rich and buttery!
Delicious with pork, on toast, ice cream or a spoon. 😉
- 2-pounds apples (I like Fuji)
- 5 tablespoons apple cider vinegar
- ¼ cup brown sugar
- 3 tablespoons water
- 1½ tablespoons vanilla extract
- 1½ teaspoons cardamom
- 1 teaspoon cinnamon
- couple pinches of salt
- Peel and core the apples. Then cut them into sixths and add them to a medium-sized soup pot.
- Add the vinegar, sugar, water and vanilla and mix.
- Place the pot over medium heat and bring to a boil. Immediately cover and reduce the heat to low. Let this simmer until the apples are very tender, about 30 minutes.
- Pour the contents of the pot into a blender or food processor and blend until smooth. Now pour it back into the pot and add the cardamon, cinnamon and pinches of salt. Place it over low heat, this time uncovered, and let it simmer for another 10 minutes, until it's super aromatic and thick.
- Let it cool to room temperature and then store in an airtight container in the refrigerator. (It should keep for a couple of weeks.)