If you have a glut of windfall apples and have already made a sticky apple traybake with this irresistible recipe from A Bookish Baker (for a gluten free version I just substituted gluten free self raising flour for ordinary flour), I would heartily recommend turning the rest into apple and cinnamon butter. You can then enjoy your harvest on toast, pancakes and in porridge throughout the rest of the year and into 2017…
Teatime this week has been a nice cup of assam with a slice of sticky apple traybake 😁
Ingredients
450g cooking apples, peeled, cored and sliced
450g eating apples, peeled, cored and sliced
Grated rind and juice of 1 lemon
675g granulated sugar
475ml dry cider
1 tsp ground cinnamon
Apples ready to go…
Method
Boil cider and continue heating until volume is reduced by half, then add apples, lemon rind and juice
Cover the pan and cook for 10 minutes. Uncover and cook for 20-30 minutes until apples are soft
Once mixture has cooled a little, blend to a puree. Press through a fine sieve into a bowl
This shiny puree is ready for the sugar
Measure puree into into large pan, add 275g for every 600ml of puree. Add cinnamon and stir well to combine
Gently heat the mixture, stirring continuously, until sugar had completely disappeared. Increase hear and boil steadily for about 20 minutes, stirring frequently, until mixture forms a thick puree that holds its shape when spooned on a cold plate
Decanting the butter…
Spoon the apple and cinnamon butter into warmed sterilised jars. Seal and label, then store in a cool, dark place for 2 days for flavours to develop
This little lot will keep us happy for months
Apple and cinnamon butter on gluten free buttermilk pancakes 😁
This recipe is based on one in a great book called Preserves and Pickles, by Catherine Atkinson and Maggie Mayhem which we use for many of our preserves, especially in the autumn.
Sounds great.
Thanks, I know autumn is just around the corner when it’s time for pancakes with apple and cinnamon butter 🙂
It looks soooo nice but its just tooo much sugar for me 😢
There is a lot of sugar, but we don’t use a lot at any one time so it lasts us ages. Just a small teaspoon or half a teaspoon in a bowl of porridge works wonders 🙂
Sounds absolutely delicious. Got the cooking apples; now need to find someone with windfall eating apples!
Hi Jacky, crab apples might do the trick if you have access to some – they certainly have lots of pectin. I’m sure it would taste good with just cookers too – just a little less sweet. Hope you find the apples and let me know how it goes 🙂
Made it and the apple tray bake! Thank you for the recipe. Absolutely delicious but still a glut of apples left!!!!
Glad you enjoyed the recipes. Maybe try apple and rhubarb sponge next – the recipe is in my post on ‘8 Delicious Ways to Survive a Rhubarb Glut’. Also we love making spiced chutneys with cooking apples and enjoyed some lovely stewed apple and elderberries this week 🙂