Easy Cinnamon Apple Butter, a silky and luscious homemade apple jam, with just the slight hint of cinnamon, to spread on your morning toast, English muffin, or biscuit, that will help you start the day on a happy note.
Song of the day: Blue Skies, by Diana Krall.
One of the highlights of this past October was to join the other fellow Canadian bloggers on our first FBC Conference in Ottawa. We got to meet in person some of the bloggers with whom we developed a long distance friendship and to share with like-minded people our passion for food, and cooking. Plus, it enabled us to see an amazing, vibrant city, Ottawa, that was on our list and had never visited before.
Needless to say, the Conference exceeded our expectations and the love and connection we felt with many other kindred spirits were, at times, overwhelming. We felt invigorated, energized, inspired, ready to take on the world. The first night I was so pumped I could not fall asleep, my mind a whirlwind of thoughts, creative ideas, self-doubts, and public reassurances, all happening at once in a multilingual style. Our lovely blogger friend, Diane, at Kitchen Bliss, wrote a beautiful piece on the Conference and I strongly recommend you to read it, she is so good with words and many of her feelings reflect mine.
Anyway, the morning after, eyes red and burning for a night of tossing and turning (poor Loreto that was on my side), we approached the breakfast hall. There’s nothing that a good breakfast cannot do for me. In specific, I was looking for coffee, yogurt, granola and fruit (a comforting presence at every hotel), and, of course, a baked sweet. The breakfast was kindly provided by Ontario Apple Growers, and it was exceptional. With coffee secured in a mug, a delicious bowl of yogurt, granola and sliced apples, and a muffin (plus addictive apple chips), I did not expect to have anything else. However, luck was on my side and I added a scrumptious apple french toast with a side and a top of apple butter.
The apple butter, forgive me, was new to me, and something I had never had before. Just remember, I am Italian born and bread, and in my few years in Canada, it just had never occurred to me to have it. It blew my mind, so silky, and luscious, and scrumptious, and, ….I just wanted to keep eating it by the spoonful. Here it is, in the picture down below, the delicious apple butter that had my wheels spinning from that first soonful, and then on.
That was a glorious morning. Besides an amazing breakfast, we were delighted by a terrific speech by none other than Elizabeth Baird!
And we had a “selfie” with Pailin Chongchitnant, Hot Thai Kitchen. We were big fans, we loved to watch her cooking show on Gusto TV “One World Kitchen”!
Back home, inspired by that apple butter that wouldn’t leave my mind, and reassured by the lovely ladies from Ontario Growers that I would find a recipe on their website, I set myself in motion.
The beautiful heirloom apples are Alberta-grown, though, and they come from the charming acreage that is Margaret and Raymond’s, Kitchen Frau. Apples that we had already used to make turnovers, pie, and chutney. The last of two different kinds of juicy, sweet and tart apples, organically grown and handpicked with love, were destined to become my first apple butter.
The recipe is easy-peasy, and if you have an apple slicer, half of the pain of cutting apples has gone. Our apple slicer, the one you see in the picture, was part of the awesome surprises we found in the swag bag the formidable people at the FBC Conference had assembled for each for us, and it was kindly provided by Ontario Apple Growers.
It definitely made my life easier. After chopping the apples, they went into my trusted pan with a pinch of cinnamon, (but you can skip it to make it more traditional, that’s what Elizabeth Baird said), the apple cider vinegar, and some apple cider, that we happened to have because a couple of weeks prior we had helped our friends Margaret and Raymond to make it, on a chilly day with an incredible blue sky.
Stir and stir, soften and reduce, let cool, and your apple butter is almost ready. Last thing to do, blend it in a blender (or immersion blender). It cannot be easier than that. Store it in a jar, in the refrigerator, and make sure it’s gone in 2 weeks, but I am pretty sure you won’t have any problem with that.
We have enjoyed this apple butter immensely always finding its place on our breakfast table. Loreto even spread it on two slices of multigrain bread that were soon to be a part of a grilled cheddar cheese sandwich. I have to tell you, it was absolutely incredible, the sweetness melding with that gooey, stringy, sharp melted cheddar was out of this world good, and I pilleaged a half of his morning breakfast because I could not put it down from the first bite.
This apple butter is silky, buttery, and has such a beautifully balanced sweetness that is luxurious to your tongue. I am sure Loreto will have more inspirations as I know his mind is always creating. Excited to see what he has in mind next. As for me, I keep spreading it on my favorite breakfast of choice, that this morning happened to be a homemade pear and chocolate scone. Divine!
Song of the day: Blue Skies, by Diana Krall.
Recipe adapted from Ontario Apple Growers
- 2 lbs (1 kg) apples, peeled, cored and diced
- 3/4 cup (175 ml) granulated sugar (I used 1/2 cup raw cane sugar)
- 1/2 cup (125 ml) apple cider
- 2 tbsp (30 ml) apple cider vinegar
- 1/2 tsp cinnamon (I used 1/4 tsp)
- Combine all ingredients in a heavy-bottomed saucepan and place over medium-low heat.
- Cook uncovered, stirring occasionally, until apples are very tender and have darkened (1 hour).
- Let cool, then puree using a blender (or an immersion blender).
- Transfer to a clean jar and store in the refrigerator for up to two weeks.
The cinnamon apple butter keeps in the jar in the fridge for a couple of weeks.
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