So far Camilla’s pregnancy has been really easy. Even though she’s due next Sunday she’s still running those stairs like she did 9 months ago. She has hardly had any weird eating habits, except for her crush on apples these days. Luckily, the stores are packed with the most delicious and crispy Autumn apples.
A few weeks ago she visited her parents and she brought home a big bag of apples freshly picked from her parents apple tree. She entered our door with a big grin on her face and the bag of apples in her arms, and her eyes were sparkling when she told me what she was planning on cooking with the apples; Apple Butter. It’s something that has become an essential in our pantry during the past years. Our version has a warm spiced flavour thanks to coconut sugar, star anise, and cinnamon. We like to use it not just as spread on bread, but also as topping on our oat porridge during the cold days.
Apples for cooking vs. apples for eating
We like to cook apples in the Autumn when the best apples for cooking are in season. You may have noticed that some sorts of apples simply cooks much easier than other sorts. That’s because you can divide apples into those great for cooking and those good for eating. We prefer sorts like “Gråsten”, “Ingrid Marie”, and “Belle de Boskoop”. These are typical Danish sorts so you may not be able to find them outside of Denmark, but check at your local grocery store, they’ll probably be able to guide you towards some sorts good for cooking.
To Peel or Not To Peel
The skin of apples are incredibly rich in nutrients so we never peel our apples. But make sure to buy organic apples whenever possible. You may have heard of the “Dirty Dozen” (here) which is a list published every year showing the fruits and vegetables containing the most pesticides. The common denominator for these fruits and vegetables are that they all have thin skin, like apples.
(Makes 2-3 jars)
1 kg apples for cooking
150 g coconut sugar
⅓ cup / 80 ml water
1 tsp cinnamon
1 tsp vanilla powder
2 star anise pods
2 tbsp apple cider vinegar
Core the apples and cut the apples into small pieces.
Place the apples and the rest of the ingredients in a small pot.
Bring the ingredients to boil and let it simmer for 45 minutes with the lid on. Add more water if necessary.
When the apples are really tender, remove the star anise pods. Using a hand blender, blend the apples to a smooth butter.
Store in a glass jar in the fridge.