Spirited Apple Butter

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
10%
Spirited Apple Butter
200 min.
5
450kcal

Suggestions


Indulge in the rich, warm flavors of our Spirited Apple Butter, a delightful condiment that elevates any meal with its sweet and tangy profile. Perfect for those who embrace a vegetarian, vegan, gluten-free, and dairy-free lifestyle, this recipe is not only inclusive but also incredibly satisfying. Imagine spreading this luscious apple butter on warm toast, dolloping it on pancakes, or using it as a dip for fresh fruits—its versatility knows no bounds!

What sets this apple butter apart is the unique blend of ingredients that infuse it with depth and character. The combination of sweet red wine or apple cider with apple brandy creates a spirited twist that enhances the natural sweetness of the apples. With a hint of cinnamon, ginger, and cloves, each spoonful offers a cozy embrace reminiscent of autumn days spent apple picking.

With a preparation time of just over three hours, this recipe yields enough to share with friends and family, making it a perfect addition to gatherings or as a thoughtful homemade gift. Plus, it can be stored in the refrigerator for up to two months, allowing you to savor the taste of fall long after the season has passed. Dive into the world of homemade preserves and discover the joy of crafting your own Spirited Apple Butter—your taste buds will thank you!

Ingredients

  • 12 ounces orange juice concentrate frozen thawed canned ()
  • 0.5 cup apple cider sweet
  • pounds apples cored peeled cut into fourths
  • 0.8 cup brown sugar packed
  • cup apple cider 
  • teaspoon ground cinnamon 
  • teaspoon ground ginger 
  • 0.3 teaspoon ground cloves 

Equipment

  • wire rack
  • potato masher
  • dutch oven

Directions

  1. Heat juice concentrate, wine and apples to boiling in 4-quart Dutch oven; reduce heat to low. Simmer uncovered about 1 hour, stirring occasionally, until apples are very soft. Mash with potato masher if necessary, to remove all lumps.
  2. Stir in remaining ingredients.
  3. Heat to boiling; reduce heat to low. Simmer uncovered about 2 hours, stirring occasionally, until no liquid separates from pulp.
  4. Immediately pour into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on wire rack 1 hour. Store in refrigerator up to 2 months.

Nutrition Facts

Calories450kcal
Protein2.29%
Fat1.72%
Carbs95.99%

Properties

Glycemic Index
23.7
Glycemic Load
16.45
Inflammation Score
-8
Nutrition Score
14.814347946126%

Flavonoids

Cyanidin
5.71mg
Peonidin
0.07mg
Catechin
5.6mg
Epigallocatechin
0.94mg
Epicatechin
30.66mg
Epicatechin 3-gallate
0.04mg
Epigallocatechin 3-gallate
0.69mg
Luteolin
0.44mg
Kaempferol
0.51mg
Myricetin
0.01mg
Quercetin
14.96mg

Nutrients percent of daily need

Calories:449.96kcal
22.5%
Fat:0.91g
1.41%
Saturated Fat:0.17g
1.08%
Carbohydrates:115.07g
38.36%
Net Carbohydrates:105.24g
38.27%
Sugar:96.79g
107.55%
Cholesterol:0mg
0%
Sodium:20.89mg
0.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.74g
5.49%
Vitamin C:116mg
140.61%
Fiber:9.83g
39.33%
Potassium:939.66mg
26.85%
Manganese:0.5mg
24.82%
Vitamin B6:0.36mg
17.77%
Vitamin B1:0.26mg
17.61%
Folate:63.71µg
15.93%
Vitamin B2:0.23mg
13.32%
Magnesium:49.82mg
12.46%
Vitamin A:455.99IU
9.12%
Phosphorus:88.73mg
8.87%
Calcium:85.78mg
8.58%
Copper:0.17mg
8.29%
Vitamin K:8.53µg
8.12%
Vitamin E:1.09mg
7.24%
Vitamin B5:0.68mg
6.84%
Iron:1.1mg
6.13%
Vitamin B3:1.21mg
6.03%
Zinc:0.3mg
2.02%
Selenium:0.98µg
1.4%