Bourbon Apple Butter

Bourbon Apple Butter


Perfect for toast, cheese boards, baking—or gifting straight from the jar.

—Recipes by Chef Steph

YIELD: 1 QUART

 

INGREDIENTS:

  • 6 pounds semi-tart apples, such as Honey Crisp, cored and cut into chunks
  • 1 cup water
  • ½ cup CODY ROAD BOURBON
  • ¼ cup fresh lemon juice
  • ½ to ¾ cup brown sugar
  • 1 tbsp., plus 1 tsp. pumpkin pie spice
  • ½ tsp. kosher salt

 

DIRECTIONS:

  1. Place apple chunks, water, bourbon, and lemon juice in a large crockpot or heavy stockpot set over medium-high heat.
  2. Stir in ½ cup brown sugar and the remaining ingredients, cover, and cook 3 to 4 hours, stirring occasionally.
  3. Uncover, reduce the heat to a simmer, and cook 3 to 4 hours more, or until little liquid remains and apples are falling apart.
  4. Taste and add additional sugar during the last hour of cooking, if desired. Let mixture cool.
  5. Run the apples through a food mill, discarding any fibrous bits left behind. Alternatively, puree the cooked fruit in batches in a food processor or blender until smooth.
  6. Transfer to clean canning jars and seal.
  7. Apple butter will keep in the refrigerator up to 2 weeks, canned to be shelf stable or may be transferred to a freezer bag and frozen for 6 months
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