We bought an abundance of apples for the wedding party, thinking that they’d like some healthy snacks throughout the day. Wrong. It seemed pumpkin beer was the snack of choice come mid-afternoon, at least among the groomsmen.
Having a relatively new and well-documented obsession with canning I decided to make something out of the apples that could be preserved. I’m not sure what to call what I made. It’s not exactly apple butter. It’s not exactly apple sauce. What it is is delicious. All measurements are adjustable to your preference.
- 8-10 apples
- 1/2 cup bourbon
- 1 1/2 cups water
- 1 cup brown sugar
- 1 tsp nutmeg
- 1/2 tsp allspice
- 1 tbsp brown sugar
- pinch o salt
- melon baller
- cutting board
- cans, lids, funnel, all your standard canning equipment, if you want to can.
The first thing to do is peel the apples.
Next, you need to get the seeds and cores out. Cut the apple in half
I found a neat trick on the internet of using a melon baller to get the core out. It seemed to work just fine, though you need a pretty tough baller or else it’ll just bend.
Now the fun part, wielding the knife. Cut your halved and cored apples into pieces about the size of Lego bricks and toss them in the pot.
Add the rest of the ingredients, plus an extra shot of bourbon to replace the sip you took before adding it to the pot.
Bring the whole mixture to a boil, then turn it down low and go watch an episode or two of your favorite show. I generally let it simmer without a lid for 45 minutes to an hour.
Once everything is all soften and mixed up, add the stuff to the blender. (I totally forgot to get a picture of this step, but I’m sure you can figure it out.) Blend it until it’s pureed. Add it back to the pot, bring it to a boil and you’re good to go. It’ll last in a refrigerated airtight container for a few weeks. Or you could add it to cans, give it a 5 minute treatment, and it should be shelf stable for a while.