We have Family Traditions for all seasons. One of our favorite family activities is to attend an Apple Festival in the North Georgia mountains. There are plenty of “Pick Your Own” farms, which means we can choose the apples we like. Of course, we have to taste lots of tempting Fall treats and special apple dishes. Usually, as I am sampling a dish, I think to myself, “Hey! This is great! I could recreate this in my kitchen!” Once I am home I forget to recreate the dish. This year I had purchased a large basket of apples and planned to make a pie. Instead, I found Justin feeding my apples to the rabbits. I knew I had to use the apples asap. I decided to make a favorite treat passed down through our family, cinnamon apple butter. This Cinnamon Apple Butter Recipe is wonderful on toast, waffles, or biscuits. Once you’ve made your own, you’ll never want to go back to purchased Apple Butter.
The Tastiest Cinnamon Apple Butter Recipe
This recipe is easy to make and can be stored in plastic containers in the freezer until ready to use. This could also be canned and stored for up to a year. I usually make a smaller batch and store it in the fridge. I prepare my Cinnamon Apple Butter in my Bellini Kitchen Master so I don’t have to stir it while it is cooking. If you don’t have a Bellini or Thermomix, be sure to stir the Apple Butter frequently to prevent scorching.
Did I mention it’s naturally gluten-free, naturally dairy-free, vegan, and has only five ingredients? Here’s how to make it:
- 6 cups apples, diced
- 2 to 3 teaspoons cinnamon (adjust the cinnamon according to your taste- I only use 2 teaspoons)
- 1 teaspoon almond extract
- 1 cup (8 ounces) brown sugar
- 3 teaspoons pectin OR cornstarch
- Puree the apples in a food processor or blender. Place apples into a large saucepan. Add cinnamon, almond extract, and sugar. Stir until blended. Bring the mixture to a boil. Reduce heat and cover the pan with a lid. Allow to simmer 15 to 20 minutes or until apples are cooked, stirring occasionally. Add pectin or cornstarch and blend. Allow mixture to simmer 5 to 10 more minutes, stirring occasionally. Allow the mixture to cool. Pour into jars and store in the fridge. May also be placed in plastic freezer containers and frozen or canned.
You can adjust the cinnamon and almond extract according to your tastes. I prefer a small amount of each, but feel free to add more if you prefer a stronger cinnamon and almond taste. This cinnamon apple butter is sure to bring back memories!
What is your favorite Fall Family Tradition? What is your favorite Fall recipe?