Cardamom-Spiced Apple Butter
Recipe from the Tasting Table Test Kitchen
To learn more, read "Preserve the Moment" in our National Edition.
Recipe from the Tasting Table Test Kitchen
Cardamom-Spiced Apple Butter
Forget pie: Save autumnal apples for this spice-laden apple butter. Spread on the love atop dinner rolls or layer into apple pie.
Prep Time
35
minutes
Cook Time
1
hour
Servings
1
pints (3 cups)
Total time: 1 hour, 35 minutes
Ingredients
- 15 cardamom pods, cracked open
- 5 whole cloves
- 2 cups pomegranate juice
- 2 cups light brown sugar
- Two 6-inch pieces of lemongrass, smashed with the side of a knife
- 2 tablespoons fresh lemon juice
- 4 pounds tart apples (10 to 12 apples), peeled, cored and cut into large chunks
Directions
- Place the cardamom and cloves in a tea ball or wrap in a doubled layer of cheesecloth and secure the bundle with kitchen twine.
- To a heavy-bottomed pot, add the pomegranate juice, sugar, lemongrass and lemon juice. Turn the heat to medium-high and bring the liquid to a simmer, stirring occasionally until the sugar dissolves, about 2 minutes. Add the apples and cook, stirring occasionally, until an apple chunk easily breaks apart when mashed against the side of the pot, 12 to 15 minutes.
- Turn off the heat. Remove and set aside the tea ball and lemongrass (you'll add them back to the pot in step 4). Transfer the apple mixture to a food processor and purée until smooth. Set a fine-mesh sieve over the pot and use a rubber spatula to push the purée through.
- Return the tea ball and lemongrass to the apple mixture and cook over medium-low heat, stirring regularly, until the apple butter is thick and a spoon leaves a trail that fills in after 5 seconds, 30 to 40 minutes.
- Divide the apple butter into 3 half-pint jars and refrigerate or hot-water-process to preserve for up to 1 year. Store in a cool, dark, dry place. After opening, refrigerate for up to 1 month.