I heard a cold front is on its way to Texas, so I wanted to share this warm, delicious comfort food recipe - the perfect thing to ward off the cold this week!
When I lived at home I loved when my mom made apple butter. It was my favorite thing to have on pancakes. I piled that yummy goodness on like nobody’s business! Mmmmmm. When the time came for me to make it myself, I realized how flexible you can be with the ingredients. I threw it all in the crockpot and let it cook. You really can’t go wrong. Plus, it makes your house smell amazing too!(Little did I know there was an even easier way to make it!)
When I jumped on the Instant Pot bandwagon I was excited to try this out. I saw a recipe for apple sauce that only took 4 minutes to cook, and knew with a little tweaking it could easily become the apple butter I’d always loved. 4 minutes vs. hours in the crockpot? Yes please! I also decided to try it without the cups of white sugar I’d been using before, and instead use honey and agave to sweeten it up. I figured it wouldn’t hurt to try it and I am sure glad I took the risk! Just as amazing, but I can feel a lot better about flooding my pancakes with it now that it’s “cleaner”. Score!
So, dive right in! This recipe is sure to please, and if all else fails(which it won’t, I’m telling you!), you will still have a nice cinnamon, festive aroma lingering in the air. Which is just lovely especially around this time of year.
*4 minute* Instant Pot Spiced Apple Butter
(Printable Recipe Below)
-6 large or 10 medium sized peeled, cored, and chopped tart apples(I used Granny Smith)
-1/2 cup apple cider or apple juice
-1/2 tsp ground cloves( or 3-4 whole cloves)
-1 cinnamon stick broken in half(or 1-2 tsp ground cinnamon)
-1 tsp vanilla
-1/4 - 1/2 cup agave syrup(I used light)
-1/4 - 1/2 cup raw honey
1. Place chopped apples in pressure cooker/Instant Pot. (I cut them in very large chunks, they will cook fine either way!)
2. Add in apple cider/juice (I used apple juice), ground cloves, and cinnamon stick.
3. Lock lid in place, cook on high pressure for 4 minutes. Allow natural release to let out steam when finished cooking.
4. When the steam has all been released, remove lid and use tongs to remove cinnamon stick pieces.
5. Mash or puree if desired. (It will be very soft and easy to mash by hand!)
6. Add in remaining ingredients to taste.
7. Place in jars or containers and keep in fridge until you are ready to warm and serve over toast, pancakes, etc. You can easily make a big batch to gift to friends and family too, at little cost! Enjoy!
Yield: approx. 6 cups
Callie teaches Birth Boot Camp Childbirth Classes and serves clients as a Birth Doula in Flower Mound, Denton County, and the surrounding areas of North Dallas, TX. Some of her favorite things are birth, Brene Brown, her three exuberant little girls, making new creations for her Etsy shop, and having a treat stashed away in her closet for a rainy day. Contact her at: firstname.lastname@example.org.