Butter…? From Apples..? Really..?


For the last couple of weeks, I have been having apple butter on my breakfast toast…

It all started when I collected up a bag of windfall unripe apples…before following what had been my standard previous practice and just dumping them in the compost, I did a quick Google for any recipe that might use unripe apple.I found many references to apple butter, which I had never heard of but which my American taste testers assured me was a ‘good thing’.

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Primary processing…peeling and dicing in front of TV…

It wasn’t hard to make: the greater challenge was finding a recipe that wasn’t laden with sugar; after a lot of research, I settled for this one from Allrecipes although I did replace the brown sugar with a banana and accidentally maxed out the cloves: looking into the box there didn’t appear to be much left so I just upended it into the pan – to find that there had been at least a tablespoon concealed in a  fold in the internal bag…Too late and I’ve always been keen on cloves so there was nothing for it except to see how it came out…

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All spiced up in the slow cooker…just apples, spices and a banana…

I left the skins and cores as there seemed to be some agreement that, in unripe apples, there is more goodness trapped there…apart from one lady online who was very concerned about the cyanide content of the pips!!

I left the mix to slow cook overnight and by breakfast it was like this:

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Looks icky, smells awesome…

Some of the recipes I had researched had used a food mill to separate the apple from skin, pips etc…another Google session provided education on the what, why and how of a food mill and I was able to score one off Trademe for $40, Tupperware no less!

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It didn’t come with any instructions and even with the assistance of Youtube, it took me a while to master the ‘milling’ process…once done though, I had a thick slurry of pureed apple which was bottled (probably around 600 mls total) as distributed to my taste testing team – none have died so far so I think we can put the apple pip cyanide theory safely to bed….

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First slice from a new loaf is always eaten fresh…

The apple and cloves flavour combination is pretty strong and I only apply a thin layer to my toast but I know that at least one of the taste team team cakes it on, thick as…

Simple, spicy, and using apples that would otherwise have been composted…

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