Bourbon Apple Butter {Guest Post}

One of my fellow PW Wednesday girls is back, only this time she’s sharing an outstanding Fall recipe. Have you met Megan? She’s sweet, funny and totally awesome. I knew she’d be able to whip up something totally apple-icious, being from the northwest! I’ve never been to that part of the country but I’m positive I’d love it… maybe more than the northeast? One of these days I’ll get my butt out there and find out!

Hi everybody! I’m Megan from Country Cleaver here to share one of my favorite fall time recipes – Bourbon Apple Butter. I mean, what is it about apples (and pumpkin, naturally) that just screams fall? It’s a sign of the times, changing temps, fall foliage, and warm cozy foods – with a little booze.

Ohh, don’t judge so harshly just yet.

Hot toddies with a little snifter of whiskey is never an unfortunate thing – so why not add it to a little apple butter for that extra warm and cozy feeling? And the beauty of adding it to the apple butter is that all the booze is cooked off in the process, with only the warm spicy aroma left lingering behind. It’s a win win for everyone!

And along with fall comes canning season! Nothing like a fun family activity. And if this is your first foray into canning, it’s a cinch.

So give this cozy warm delight a go and revel in the fall falling down around us.

Cook Time: 2 hours

Bourbon Apple Butter

Ingredients:

4 lbs of Apples
2 cups Water
1 cup Bourbon
1 cup Sugar
Pinch Salt
2 teaspoons cinnamon
1/4 tsp allspice
1/2 teaspoon ground cloves
Zest and juice of 1 lemon

Directions:

Core all apples. Do not peel. Dice apples into small pieces, place into large pot with steaming water. Soften apples for about 20 minutes. Remove from heat. Put softened apples into food processor and puree until smooth. Place sugar, salt, cinnamon, cloves, all spice, lemon zest, lemon juice and bourbon all into a heavy bottom saucepan. Stir to combine. Over medium heat, stir the mixture to prevent burning. Reduce the mixture by about half - or until the mixture is thick and no longer runny. Make sure to stir constantly to ensure as much moisture is evaporating as possible. The thickening time will take anywhere from 1 to 2 hours depending on the liquid content of the apples.

If canning follow the following procedures.

Pour finished hot apple butter into three hotsterilized canning jars, wipe the rims of the jars before placing lids on top of the jars and sealing. Place the sealed jars into a boiling water bath and cover with 1 inch of water - boiling jars for 10 minutes to ensure a good seal.

Remove from water with canning tongs and allow to cool. Popping on the jar lids will signal the jars have sealed properly.

To learn more about canning and safe canning procedures visit Freshpreserving.com where you can find everything you need from Ball canning.

Recipe adapted from Simply Recipes Apple Butter

You can find Megan on Facebook and Twitter.

Check out some more recipes from Megan: Boston cream pie pancakes, Red velvet rolls and Baked chicken piccata.


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9 Responses to “Bourbon Apple Butter {Guest Post}”

  1. #
    1
    Stephanie — September 19, 2012 at 12:11 pm

    I tried Apple Butter at a Cracker Barrel before and fell in love. Thanks so much for this recipe!

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    2
    Katrina @ In Katrina's Kitchen — September 19, 2012 at 2:18 pm

    I love apple butter so very much! This one takes the cake though!

  3. #
    3
    Carrie @ Bakeaholic Mama — September 19, 2012 at 3:22 pm

    Apple butter is probably right up there with my favorite things of the season! Megan’s version looks amazing!

  4. #
    4
    Tracey — September 19, 2012 at 3:36 pm

    Oh yum, I love apple butter so much! Having it in my house is a sure sign that fall has arrived :)

  5. #
    5
    Erin @ Dinners, Dishes and Desserts — September 19, 2012 at 5:15 pm

    I have never had apple butter before – this version sounds insanely good!

  6. #
    6
    Julie @ Table for Two — September 19, 2012 at 8:36 pm

    woah, a boozy apple butter. LOVE it. i’d drink it with some bread ;)

  7. #
    7
    Cathy @ Noble Pig — September 20, 2012 at 1:00 am

    Yep, so lucky to live in the NorthWest with Megan, well, I’m a little South in oregon, but close. This looks absolutely beautiful and Fallish…LOVE!

  8. #
    8
    Elizabeth@ Food Ramblings — September 20, 2012 at 8:33 am

    Yum– apple butter with bourbon is a winner!!

  9. #
    9
    Paula — September 20, 2012 at 9:57 am

    This sounds and looks W.O.N.D.E.R.F.U.L!

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