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A warm, richly spiced apple butter made by simmering apples with chai spices and brown sugar until thick and caramelized. Perfect as a spread, in yogurt, or for gifting.

Ingredients

Scale
  • 6 large apples (a mix like Honeycrisp, Gala, and Fuji), peeled, cored, and chopped
  • 1/2 cup apple cider or water
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • Optional: a splash of lemon juice

Instructions

  1. Peel, core, and chop 6 large apples into even-sized pieces.
  2. Place the chopped apples and 1/2 cup apple cider (or water) in a large saucepan.
  3. Bring to a gentle simmer over medium heat, then lower the heat, cover, and simmer until apples are soft, about 25–30 minutes.
  4. Puree the softened apples until silky smooth using an immersion blender in the pot or by carefully blending in batches and returning to the pot.
  5. Stir in 1/2 cup brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground nutmeg, and a pinch of salt; taste and adjust.
  6. Simmer the mixture uncovered on low, stirring frequently to prevent sticking, until thick, glossy, and it holds its shape on a spoon, about 45–60 minutes.
  7. Remove from heat and stir in 1 teaspoon pure vanilla extract and a splash of lemon juice if using.
  8. Spoon the chai apple butter into clean jars, let cool to room temperature, then refrigerate or process in a water bath for longer shelf life.

Notes

For smoothest texture, strain puree through a fine mesh sieve or blend longer for silkiness., Adjust sweetness by reducing brown sugar or swapping it for pure maple syrup., Slow cooker method: cook apples on low until soft, then finish simmering uncovered on stove to thicken., Store in airtight jars in the refrigerator for up to 2 weeks or freeze for up to 6 months., Use water bath canning for shelf-stable jars., Try creative add-ins like orange zest, pears, or a splash of rum or bourbon for variation.

Nutrition

Find it online: https://margorecipes.com/chai-spiced-apple-butter/