Reviewed: Nov. 23, 2009

WOW! This apple butter is amazing. I have never had apple butter before, and I wanted to make is to go in the Apple Butter Pork recipe that is also on this site. 5+ stars for sure. What I did was half the recipe (I didn't want to make too much), and I used more apple cider instead of the apple brandy, but only half of what the recipe states. I also used more cinnamon, and a little less ginger, and added a bit of nutmeg. After the first step I used a hand mixer to break up the apples, and after it was completely cooked I put it in a food processor to get the right consistency. Delicious!

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amandafear

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Reviewed: Nov. 5, 2009

Yum Yum Yum...that was the response I received from my family. I will definately make this simple recipe again.

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Karen

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Reviewed: Nov. 2, 2009

Wonderful recipe! Like others, I had problems finding apple brandy but I wanted to have some sort of liquor in there so I opted for an apple liquor (not schnapps!). Very very tasty - thanks for sharing!

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Val

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Reviewed: Oct. 13, 2009

YUM! This is excellent apple butter. I used the crock pot and let it go overnight and beyond. I skipped the ginger and added an extra tsp. of cinnamon. I also substituted apple cider for the brandy. When it was dark brown and the consistency that I was looking for I then used an immersion blender and made it smooth, canned it, and used a boiling water bath for 25 minutes. My kids loved it. The ultimate compliment was when my son said, "it tastes just like Silver Dollar City apple butter". That is our favorite! Thanks for the yummy recipe.

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LoriT

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Reviewed: Sep. 16, 2009

Absolutly delicious. The only thing i changed was adding about 2 tablespoons more of brown sugar. I did cheat to mash the apples using a Braun sitck mixer. I ended up having to make another batch the next day becuase it disappeared so quickly.

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Beth S

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Reviewed: Aug. 5, 2009

everyone loved this (and I served it many times!), especially with pork chops and pancakes. I had to make two batches 'cause so many people wanted some to take home!

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Tammy

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

Very good taste. I put it in a slow cooker on low for a total of 16 hours (all day for 8 and overnight for 8) and it looked burnt at the end but was done perfectly.

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ATaylor

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Reviewed: Jan. 7, 2009

Super tasty on pancakes and toast. Worth the work.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 20, 2008

I made this exactly like the recipe, but mixed it with a hand mixer to make it smoother. It turned out fantastic and it cans very well using the water bath method.

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k8e204

Cooking Level: Expert

Home Town: Maple Grove, Minnesota, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Oct. 20, 2008

I did the whole operation in crock pot over 2 day time period. Day 1 cooked apples down for several hours then shut off crock pot overnight. Next day put everything through blender, added sugar and spices and cooked with lid off, stirring often to help it thicken up. Yield was 4 1/2 cups of the best apple butter I have ever made.

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momoftwo

Cooking Level: Expert

Home Town: Newton, Iowa, USA

Living In: Dexter, Iowa, USA

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Reviewed: Oct. 16, 2008

I followed the recipe with the exception of cutting the brandy in half (as some of the reviews suggested)and doubled it. My family and friends have raved about the apple butter. My youngest went after it with a spoon. Thanks for the recipe this is a keeper!

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Terri M

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Oct. 14, 2008

Excellent, I doubled the amount of Cinnamon, and Cloves. Added 2 tesp each of Allspice and Nutmeg. Wonderful. You can easily adjust the spices to your taste. I used a crock pot to prevent sticking and scorching, it worked wonderful and the house smelled terrific! Will keep this recipe.

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billie caren

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2008

This recipe is SO amazing. I had to use a little less cloves, and I used regular brandy, because it was all I had. I made one batch and I really wish I had doubled or tripled it. My husband and I canned them in 15 half pint jars, using the hot water method. Making this was relatively easy,the only part that took a lot of time was actually peeling the apples. I am going to make this again and again, and my family and friends will definitely be receiving some for Christmas. Thanks for an awesome recipe!

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imallie

Cooking Level: Intermediate

Home Town: Ambler, Pennsylvania, USA

Living In: Warren, Michigan, USA

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Reviewed: Oct. 7, 2008

Added ground allspice. Switched frozen AJ with fresh AJ. Apple Brandy is key!

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Thyme Lord

Cooking Level: Expert

Home Town: Glenwood Springs, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Oct. 2, 2008

Made this exactly to the recipe, and it turned out perfectly. I did pull it off the stove about 15 minutes early, because there just wasn't any more liquid to pull out. I recommend to everyone to just invest in the apple brandy, it adds wonderful flavor. I planned on trying the other five star recipe from this site as well, but now I really don't think that's necessary. Absolutely the best apple butter I've ever had, hands down. Thank you for sharing this recipe, it is a permanent addition to my recipe box.

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Falesdk

Cooking Level: Expert

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Reviewed: Apr. 20, 2008

We are a split family in my house I am from Georgia and my wife is from Michigan and we both agree that this the best apple either one of us has ever made !!!!! Thanks for the recipe.. its great

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scott

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Reviewed: Mar. 29, 2008

This is the first time Ive attempted a recipe like this and I can tell you I will be doing apple butter in this way and with this recipe for now on...it is delish!!! The brandy I omitted (cost 50.00 in A.K) and like others replaced with the cider. I got 6 jelly jars outta this! YUM!..T.Y for the recipe....

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loves2eat

Cooking Level: Intermediate

Home Town: Mililani, Hawaii, USA

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Reviewed: Dec. 24, 2007

This is the best apple butter I have tasted. I used granny smith apples for a tarter taste. Everyone thinks it is wonderful that I have given it to.

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Carolyn

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Reviewed: Dec. 20, 2007

I loved the taste of this apple butter! Really nice. (I did it without the apple brandy and used apple cider instead.) I also used a handheld mixer to make the texture creamier. The original serving size, 96 serv., will make 15 half-pint containers.

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Rosemary

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2007

This makes a great apple butter. I got about 7 jars per batch and used the apples I had which were really small, not crabapples but about that size. They had a flavor similar to Granny Smith.

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