Apple Butter Time

The following is a recipe on how to make Märzen Apple Butter for autumn.  I prefer to pick my own peck of apples at a local orchard. I like to get as many varieties as possible, especially ones that are more acidic, like Granny Smith.  I have refined this recipe over the last few years. It is definitely geared towards applications of cocktail making and beverage service.

I always like to research old recipes and learn the ways of our American cooking heritage.  There is nothing more American then apples.    The following is an excerpt from American Cookery by Amelia Simmons published in the 1790’s on preserving another great pom fruit, the quince.

Retrieve a large stock pot.  Core and slice the peck of assorted apples, leaving the skins on, and place them in the stock pot.  Cover them with apple cider and a couple of bottles of Märzen style beer (Oktoberfest), a few cinnamon sticks, and a cup of apple cider vinegar.  Let this come to a simmer and let the apples cook until fork tender.  Strain the apples, reserving the cooking liquid, and process the apples through a food mill.  The leftover liquid makes good hot cider.  Remove the skins, measure the resulting pulp, and place back into the stock pot.  For every cup of apple pulp add a half cup of granulated sugar.  Stir this over a simmer until everything is dissolved, add a little more Märzen, add cinnamon, clove, nutmeg, and allspice to taste.  Utilize a Microplane to grate the baking spices fresh and add just a pinch of salt.  If there happens to be some Calvados around, add that too. Cook it down stirring every few minutes until it caramelizes and becomes thick—this will take a few hours.

When it is ready, store it in sterilized mason jars.  It will last several months refrigerated and almost a year frozen.  I like to use it for many winter cocktails.  It makes a great base for Hot Toddies and whiskey based cocktails.  It is great as a condiment with toast and cheeses.  For a hot toddy, add a couple heaping tablespoons of the apple butter to a cup of boiling water, a measure of whiskey, and garnish with a lemon twist.