Honey Apple Butter

Greet fall with open arms (and this ultimate toast spread)

Apples and honey are Rosh Hashanah staples, and this recipe from Cara Peterson and Alon Shaya of Saba in New Orleans combines the two in one perfect spread. Learn how to make your own challah here, then build a holiday-ready bread board complete with toppings like grated tomato, dates, labneh and shoug.

Recipe adapted from Cara Peterson and Alon Shaya, Saba, New Orleans LA

Honey Apple Butter
5 from 35 ratings
Learn how to make honey apple butter with this recipe from the chefs of Saba in New Orleans, which is perfect for eating with challah on Rosh Hashanah.
Prep Time
Cook Time
Total time: 2.25 hours
  • 1 cup apple cider
  • ½ cup orange juice
  • 1 pound apples, peeled, cored and roughly chopped
  • ¼ cup honey
  • 1 teaspoon Morton's kosher salt
  • 1½ tablespoons dark brown sugar
  • ½ teaspoon orange blossom honey
  • 1 teaspoon baharat (or substitute pumpkin pie spice)
  1. Place apple cider, orange juice, chopped apples, honey, salt and sugar in a sauce pot and bring to simmer.
  2. Cover and cook at a simmer, stirring frequently. for 1½ to 2 hours.
  3. Place the contents in a food processor and blend until smooth.
  4. Put the mixture back in the pot. Add the honey and baharat (or pumpkin pie spice). Bring back to a simmer and cook until the apple butter is thickened.
  5. Chill the honey apple butter and serve with challah.
Calories per Serving 183
Total Fat 0.4 g
Saturated Fat 0.1 g
Trans Fat 0.0
Cholesterol 0.0 mg
Total Carbohydrates 47.7 g
Dietary Fiber 3.0 g
Total Sugars 41.8 g
Sodium 476.3 mg
Protein 0.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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