Apple picking is one of my favorite fall activities. Walking through an orchard on a crisp fall day and hand picking my own food feels very satisfying, and is also a wonderful way to spend a day outdoors. Plus, nothing tastes as delicious as a crisp, sweet/tart apple fresh from the tree.
I headed out this past Monday (missing the weekend crowds) and loaded up on crisp Macintosh apples … a staple of fall! As I work my way through this large bag of apples in the fridge, I made a dent in it with a delicious apple butter recipe. Make the full batch and freeze half for later: nothing brings back the feeling and taste of fall as homemade apple butter in the January!
Apples: They are cool, sweet, and slightly sour. Strengthens Heart, tonifies Qi, Quenches thirst, promotes body fluids, lubricates Lungs, and resolves mucous.*
Brown Sugar: It’s warm and sweet. Strengthens digestion, lubricates Lungs, stops cough, warms the body, and moistens dryness (not to be consumed in excess)*
Cinnamon (rou gui): It’s hot, pungent, and sweet. Strengthens the Stomach, warms any coldness in the body, stops pain, and warms the Kidneys.*
Clove (ding xiang): It’s warm and pungent. Warms the middle, dispels internal cold, reverses rebel Qi, warms the Kidneys, and stops pain.*
Nutmeg (rou dou kou): It’s acrid and warm. It warms middle, moves Qi, alleviates pain and distention in abdomen, and stops vomit due to cold.*
- 4 ½ lb of apples (about 13 medium)
- Juice and zest of one large lemon (less if you like a sweeter apple butter)
- 1/2 – 2/3 c. brown sugar – use less if you are using a sweeter variety of apples, or just prefer a tarter apple butter
- 2 t cinnamon
- ¼ t. nutmeg
- 1/8 t. cloves (or 4 whole cloves)
- 1/8 t salt
- 2 t vanilla extract (homemade if possible!)
Core and slice apples. If you are not using organic apples, peel them. Put in crock pot with lemon juice and zest. Put first four spices over apples and mix well.
Cook on low for 10 hours, stir occasionally. Your house will smell delicious!
After 10 hours and apples are very mushy, uncover, add vanilla, and cook for 2 more hours with the lid off until desired thickness. Blend with immersion blender or in blender. If you left the peel on, strain thru a fine sieve for a smoother butter.
Great on whole grain toast, oatmeal, or just on a spoon. Enjoy!