I mentioned in my turnover post that I’d be posting soon about the maple applesauce I used to fill some of them (as well as my vols-au-vents), so here it is! Michelle at Big Black Dogs was twittering about her apple maple butter recipe last week, and it sounded so amazingly good that I just knew I had to try it. She posted the recipe before the weekend hit, so I was able to borrow a food mill from one of my friends and start making it Friday night. I used the food mill to make the apple butter, but I didn’t want to waste the delicious leftovers, so I just called it “chunky applesauce” and went with it. Here’s my version of the recipe, adapted from Michelle’s recipe.
- 20 cups chopped apples
- 3 cups granulated sugar
- 1 cup brown sugar
- 2 cups pure maple syrup
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1 tsp cardamom
Peel and core the apples, and cut them into chunks. I used this nifty apple peeler that my mother-in-law got me for Christmas one year. (This isn’t a must-have, but it sure makes the job move along more quickly!)
In your crockpot (at least 5.5 quarts), combine all of the ingredients with the apple chunks. Cook on high for 4 hours.
If you’re not ready to make the apple butter at this point, you can turn your crockpot to warm and just let the apples sit overnight and get nice and mushy.
Grind up the apples in your food processor.
Now, run the mixture through your food mill. You should end up with a smooth and slightly thickened butter.
This is the “chunky applesauce” remaining in the food mill that I just couldn’t let go to waste. Perfect for filling pastries!
When ready to can, prepare your supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes. Heat a few cups of water in a small saucepan for the lids. When the jars are ready, fill them with the butter to 1/4″ headspace and place the lids and bands on top, screwing on the bands just to fingertip-tight. Place the full jars back into the boiling water and boil 10 minutes. Remove from the water and place the jars on a towel, and let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes about 8 eight-ounce jars.