This is one of my all-time favorites. It’s super simple to throw together and boy is it ever versatile. It works on toast, in oatmeal, swirled into yogurt. Heck, it’s even enjoyed by the spoonful on it’s own.
- 4 apples, peeled, cored and quartered
- 1 cup whole pitted prunes
- 1 generous teaspoon fresh grated ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup water
- Combine all of the above into a medium saucepan. Cover and bring just to a boil then reduce the heat to a simmer.
- Cook for about 30 minutes, stirring the pot often to prevent burning and sticking. The apples and prunes will soften into a rich, caramel-coloured butter. You’ll know it’s done when the texture is smooth and velvety — no longer chunky.
- Remove from heat, let cool, then serve!
I like a little texture in my apple butter so I use whole pitted prunes when they’re fresh. If you want a more homogenous butter you can either dice the prunes before adding them to the pot OR you can run the cooled butter through a food processor at the end.
This apple butter freezes exceptionally well. I like to freeze leftovers in little ice cube trays. The little cubes — which I thaw as needed — are perfect for livening up oatmeal, toast, you name it.