Prosecco Apple Butter – The Recipe

I made a pretty bloomin’ good apple butter the other day (even if I may say so myself…!) Anywho, if you are in to apples, or prosecco, or jam making, or happen to have a truck-load of apples kicking about, then this, my friends, is for you!

photo 3We have an ancient apple tree in the garden, it chucks out fruit by the barrow-load every year. So, each year, I know that I’ll need to think up some new ideas for apples – and here it is:

Prosecco. Apple. Butter.

photo 1 (5)

Ingredients:

  • Approx. 1.5kg Peeled, cored, chopped apples (I used cooking apples as they are what grow in the garden, but also, they cook down really well)
  • 1 x 75cl bottle of prosecco – no, you can’t have a glass!
  • 1tsp ground cinnamon (or ginger would be awesome too!)
  • Sugar (you’ll work out how much you’ll need later)
  • 500ml water

Method:

  1. Put all the apple chunks in to a biiiiiiig saucepan, bung in the prosecco & also, about 500ml water.
  2. Bring gently to the boil & allow to simmer until the apples are soft, mushy & starting to break up.
  3. Mash the apple mix (or use a stick blender) until you have a smooth consistency.
  4. Grab a measuring jug & pour the apple mix in to it. Now work out how much sugar you think you’ll need – approx 350g sugar for every 600ml of apple-y mix, give or take…
  5. chuck all the apple mix back in to your very big pan & add in the sugar & cinnamon (or ginger).
  6. Bring up to the boil, keep stirring to dissolve the sugar. Boil the mix quite fast until it starts to change colour, thicken & get glossy – any where between 20mins & an hour. Give it a stir every few minutes to stop the apple butter sticking to the bottom of the pan & burning.
  7. When you think it is ready, drop a bit on a plate & check it for set after a few minutes (also the perfect opportunity to give it a taste!)
  8. When you are happy with the taste & texture, get that delicious stuff dropped in to sterilised jars & seal up straight away – you can see how i sterilise my jars here.
  9. Allow to cool, label & stash away until Christmas.

This apple butter, whilst super delicious, will only keep for around 9-12months. Once you’ve cracked the seal on a jar, keep it in the fridge & use as fast as is socially acceptable to do so (no eating it from the fridge, with your hands!)

Use this golden yum yum on toast, crispbreads, crackers, scones & croissants. Serve alongside a face-meltingly mature cheddar. Fill cakes, pastries & tarts with it. Dollop it on top of hot porridge or rice pudding. Or, grab a spoon & just eat it! 😉 I suppose, if you really like your friends, you could give them a jar for Christmas, but, you know, make sure you really like them first!

Enjoy!

 

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