This is a gorgeous rose-colored sauce whose sweetness comes only from using seasonal, sun-ripened organic apples.
1kg Jonathon apples
1 cup water
pinch sea salt
cinnamon stick or 1 tsp allspice
pure vanilla essence
Quarter apples and remove seeds. Slice into chunks. Place into a heavy-based pot with water, salt and the cinnamon stick or allspice. Cover and bring to a boil, then simmer for 15 minutes or until the apples are soft.
Remove cinnamon stick, if used, stir in a drop of vanilla and allow to cool. Puree in a food processor or a food mill until creamy.
Once apple butter is totally cool, store in sterilised jars and keep refrigerated. Makes 1 large jar, or around 500ml of apple butter.
For the sweeter tooth, add 1-2 tbsp sugar during cooking.
To make apple/cranberry sauce, add 1 cup cranberries to the apples while cooking. Add 1/3 cup sauternes once the apples are pureed to make a delightful pancake topping. Apple crunch is made by simply topping the apple butter with fresh granola. Make apple-peanut sauce by stirring ¼ cup of smooth peanut butter into 3 cups of
the hot apple butter.