Apple Cider & Butter Recipe – Cinnamon, Vanilla & Spice Infused

Last Updated on 4 months by Neha Deshmukh

Apple Cider & Butter Recipe – Cinnamon, Vanilla & Spice Infused

Hello friends! There’s just something magical about the scent of apples, cinnamon, and warm spices filling the kitchen, isn’t there? This apple cider and butter recipe is a fall tradition in my family, and I’m so excited to share it with you. It’s a bit of a process, but trust me – the cozy, comforting flavors are so worth it. I first made this a few years ago for Thanksgiving, and it’s been a request every year since!

Why You’ll Love This Recipe

This isn’t just a recipe, it’s a whole autumn experience! We’re making both a deeply flavorful apple cider and a rich, spiced apple butter. The cider is perfect for sipping on a chilly evening, and the apple butter? Well, it’s amazing on toast, biscuits, stirred into yogurt, or even just eaten straight from the jar (no judgement!). It’s a wonderful way to use up a bounty of apples and fill your home with the most incredible aroma.

Ingredients

Here’s what you’ll need to get started:

• 4 medium apples
• 4 cups filtered water (about 950ml)
• 1 tablespoon turbinado sugar or maple syrup (about 12.5g)
• 4 cinnamon sticks
• 0.5 fresh vanilla bean
• 1 whole star anise
• 1 zest of orange
• 2 pounds apples (peeled, cored, diced – about 900g)
• 0.5 cup apple cider (about 120ml)
• 1.25 cup sugar (about 250g)
• 0.5 juice of lemon (about 15ml)
• 0.25 teaspoon ground cinnamon (about 1.25g)
• 0.25 teaspoon ground mace (about 1.25g)
• 0.25 teaspoon ground nutmeg (about 1.25g)
• 0.25 teaspoon all spice (about 1.25g)

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this recipe:

• Turbinado Sugar/Maple Syrup: I love using turbinado sugar for a slightly molasses-y flavor in the cider, but maple syrup is a fantastic natural alternative. It adds a lovely warmth.
• Vanilla Bean: Seriously, if you can swing it, use a fresh vanilla bean! The flavor is just unparalleled. If you only have extract, a teaspoon will do, but the bean is worth it.
• Star Anise: Don’t skip this! It adds a subtle licorice note that complements the cinnamon and other spices beautifully.
• Cinnamon Sticks: Using sticks instead of ground cinnamon in the cider gives a cleaner, more nuanced flavor. Plus, they look pretty!
• Apple Varieties: For the cider, a mix of apples is great – think Honeycrisp, Fuji, or Gala. For the butter, I prefer firmer apples like Granny Smith or Braeburn, as they hold their shape a bit better during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

Making the Apple Cider:

1. Wash and quarter your apples. Don’t worry about peeling them for the cider – we’ll strain it later.
2. In a large pot, combine the quartered apples, water, turbinado sugar (or maple syrup), cinnamon sticks, split vanilla bean (scrape out the seeds too!), star anise, orange zest, and sugar.
3. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 30 minutes. This lets the flavors meld and the liquid reduce slightly.
4. Now, cover the pot and simmer on low heat for another 2 hours. This long, slow simmer is key for extracting all that apple goodness.
5. Let the cider cool slightly, then mash the apples with a potato masher.
6. Strain the liquid through a fine-mesh sieve or cheesecloth, discarding the solids.
7. Serve warm, or refrigerate for a refreshing cold cider.

Making the Apple Butter:

1. In a separate large pot, combine the diced apples and ½ cup of the apple cider you just made.
2. Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until the apples are very soft and easily mashed.
3. Mash the apples with a potato masher or use an immersion blender for a smoother consistency.
4. Add the sugar, lemon juice, salt, ground cinnamon, mace, nutmeg, and allspice. Stir well to combine.
5. Simmer for another 1.5 hours, stirring occasionally, until the mixture has thickened to your desired consistency. It will thicken more as it cools.
6. For an extra smooth apple butter, blend with an immersion blender or in a regular blender (carefully!).
7. Store in sterilized jars (see storage instructions below) or refrigerate.

Expert Tips

• Don’t rush the simmering process! Low and slow is the way to go for maximum flavor.
• Taste as you go and adjust the spices to your liking.
• If the apple butter gets too thick while simmering, add a splash more cider or water.

Variations

• Spice Level Adjustment: My family loves a good kick, so I sometimes add a pinch of cayenne pepper to the apple butter.
• Festival Adaptations: For Thanksgiving, I add a little bit of ground cloves to the cider. At Christmas, I like to include a few cardamom pods.
• Sugar-Free Option: You can absolutely make this with a sugar substitute like erythritol or stevia. Just adjust the amount to your taste. My friend, Priya, swears by using dates for a natural sweetness!

Serving Suggestions

The possibilities are endless!

• Warm apple cider with a cinnamon stick.
• Apple butter on warm toast with a drizzle of honey.
• Apple butter swirled into oatmeal or yogurt.
• Apple butter as a glaze for roasted pork or chicken.

Storage Instructions

• Apple Cider: Refrigerate for up to 5 days.
• Apple Butter: For long-term storage, you’ll want to sterilize your jars. Boil them in water for 10 minutes, then let them cool completely. Fill the warm apple butter into the sterilized jars, leaving ¼ inch headspace. Process in a boiling water bath for 10 minutes. Properly canned apple butter will last up to 6 months. Otherwise, refrigerate for up to 2 weeks.

FAQs

• What type of apples work best for cider and butter? A mix of apples is great for cider! For butter, firmer apples like Granny Smith or Braeburn hold their shape better.
• Can I use apple juice instead of water for the cider? You can, but the flavor won’t be as complex. Water allows the apple flavor to really shine through.
• How do I sterilize jars for canning the apple butter? Boil them in water for 10 minutes, then let them cool completely before filling.
• What is the shelf life of homemade apple butter? Properly canned, it lasts up to 6 months. Refrigerated, about 2 weeks.
• Can I adjust the spices to my preference? Absolutely! This recipe is a great base – feel free to experiment with different spices and amounts.