Bourbon Apple Butter {Guest Post}
ShareOne 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.
Bourbon Apple Butter
Ingredients
- 4 lbs apples
- 2 C water
- 1 C Bourbon
- 1 C granulated sugar
- 1 pinch salt
- 2 tsp cinnamon
- 1/4 tsp allspice
- 1/2 teaspoon ground cloves
- Zest and juice of 1 lemon
Instructions
- 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.
Canning instructions
- Pour finished hot apple butter into three hot, sterilized 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.
Notes
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.
I tried Apple Butter at a Cracker Barrel before and fell in love. Thanks so much for this recipe!
I love apple butter so very much! This one takes the cake though!
Apple butter is probably right up there with my favorite things of the season! Megan’s version looks amazing!
Oh yum, I love apple butter so much! Having it in my house is a sure sign that fall has arrived :)
I have never had apple butter before – this version sounds insanely good!
woah, a boozy apple butter. LOVE it. i’d drink it with some bread ;)
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!
Yum– apple butter with bourbon is a winner!!
This sounds and looks W.O.N.D.E.R.F.U.L!