Autumn in the Midwest leading to the holidays means it’s time for hot drinks. Apple Butter is a great fall ingredient to Hot Toddies, Hot Buttered Rums and hot teas…as well as toasted muffins, waffles and pancakes.
From start to finish it will take about 48 hours in your oven, but the concentrated and caramelized flavor of the apples and spices is well worth the time. The ingredients are simple. The process is the magic. Investing the time and attention to bring something special out of these simple ingredients is well worth it. It will also make your home smell like spiced apple pie for a few days. Not bad dividends.
|Bamix Immersion Blender|
After 3 hours, the apples should be very soft and mushy. Remove dutch oven and use an immersion blender to puree the apples until smooth. Add a pinch of salt, the brown sugar and stir into apples.
|Cooking apples with spiced juice|
Cook one more hour covered. After one hour you will remove the top and stir and return to the oven uncovered. Lower heat in oven to 250 degrees. This will now enter the longest portion of the process.
Periodic stirring is necessary to keep the apple butter uniform in the slow dehydration and carmelization process. The apples will eventually reduce by about 2/3. When the top of the apple butter begins to brown, it is time to stir. Probably about once every 30-45 minutes or so.
|Apple butter midway through process|
This process cannot be rushed by turning up the heat. There is too much of a chance that the apple butter will burn. You can turn off the oven if you will not be home for several hours. You can resume the process when you return. The Apple Butter will be chocolate brown when down.
|Finished Apple Butter|
|Apple Butter in clean 12 oz jars|
HOT APPLE BUTTERED RUM
You can do this several ways. One is to make a compound butter with the apple butter, unsalted butter and some brown sugar. The other is to add the apple butter, butter, brown sugar and hot water to sauce pan and bring to a boil.
COMPOUND APPLE BUTTER
1/2 Cup of Butter (1 Stick)
1/2 Cup Apple butter
1/4 Cup Brown Sugar
Butter and Apple butter at room temp. Add all ingredients to a food processor. Store covered in refrigerator.
In 8-10 oz hot drink mug add 2 oz aged rum, one or two large spoonfuls of the compound butter. Top with boiling hot water and stir.
With this method and an airpot of hot water you can make drinks to order.
Same Quantities add to sauce pan. Add 2 cups of water. Bring to a boil.
In hot drink mug or coffee mug add 2 oz of aged rum. Top with hot butter mixture.
Try a big spoonful of Irish Oatmeal Horchata in the cup for the most creamy and velvety satisfying buttered rum I have ever had. Substitute for the brown sugar.
Recipe for Irish Oat Horchata/Orgeat coming soon!