48 Fall 2020 LOCALadk Magazine
LOCALadk
Adirondack Apple Butter
Ingredients
24 mixture of fresh Adirondack Apples (washed, peeled
and cored)
6 cups water
6 cinnamon sticks
1/2 cup cider vinegar
1 Tbsp ground ginger
1 tsp ground allspice
1 tsp salt
1/2 tsp black pepper
2 cups granulated sugar
1/2 cup Adirondack maple syrup
2 cups brown sugar
Directions
1. Simmer the apples, water, cinnamon sticks, and ci-
der vinegar until the apples fall apart (about 30 minutes or
so) and the liquid is reduced by at least 50%. Remove the
cinnamon sticks and puree the apples.
2. Add the remaining ingredients (discard the cinna-
mon sticks) in a heavy-bottomed pot and return to a simmer
for 2-3 hours. (Be careful to stir frequently so it does not
burn. Note that it will percolate and spit as it begins to thick-
en, so have a cover ready.) It's done when it coats the back of
a spoon. The sauce will be glossy and should set quickly on a
plate if you spoon out a small amount to test.
3. Transfer to sterilized canning jars and prepare as in-
structed.
