Plain Goods: Apple Butter
Our cooler temps seasonal flavor with Plain Goods is Apple Butter. Is there a more classic autumnal preserve? This year we made our apple butter with Dolgo Crabapples, Ashmead Kernel and Honeycrisp Apples from Addison County Vermont while taking a Masala Chai approach to spicing the fruit butter with the addition of a dash of white pepper. Combined with whole vanilla beans, the aromatic mix is “comfort with pep”.
There are multiple approaches to making fruit butter. Traditionally, butters are minimally sweetened and use less added sugars. We take a light touch with the honey (apples can be so sweet just on their own!) and cook our butters quickly like our jams. This maintains the juicy, fresh fruit flavor and keeps the honey and/or sugar flavor from taking over.
This apple butter contains: apple, honey, lemon juice, vanilla bean, ceylon cinnamon, clove, allspice, white pepper, nutmeg.
Our cooler temps seasonal flavor with Plain Goods is Apple Butter. Is there a more classic autumnal preserve? This year we made our apple butter with Dolgo Crabapples, Ashmead Kernel and Honeycrisp Apples from Addison County Vermont while taking a Masala Chai approach to spicing the fruit butter with the addition of a dash of white pepper. Combined with whole vanilla beans, the aromatic mix is “comfort with pep”.
There are multiple approaches to making fruit butter. Traditionally, butters are minimally sweetened and use less added sugars. We take a light touch with the honey (apples can be so sweet just on their own!) and cook our butters quickly like our jams. This maintains the juicy, fresh fruit flavor and keeps the honey and/or sugar flavor from taking over.
This apple butter contains: apple, honey, lemon juice, vanilla bean, ceylon cinnamon, clove, allspice, white pepper, nutmeg.
Our cooler temps seasonal flavor with Plain Goods is Apple Butter. Is there a more classic autumnal preserve? This year we made our apple butter with Dolgo Crabapples, Ashmead Kernel and Honeycrisp Apples from Addison County Vermont while taking a Masala Chai approach to spicing the fruit butter with the addition of a dash of white pepper. Combined with whole vanilla beans, the aromatic mix is “comfort with pep”.
There are multiple approaches to making fruit butter. Traditionally, butters are minimally sweetened and use less added sugars. We take a light touch with the honey (apples can be so sweet just on their own!) and cook our butters quickly like our jams. This maintains the juicy, fresh fruit flavor and keeps the honey and/or sugar flavor from taking over.
This apple butter contains: apple, honey, lemon juice, vanilla bean, ceylon cinnamon, clove, allspice, white pepper, nutmeg.
