Once upon a time, there was princess named Snow-White. One day, an old lady gave her an apple. Snow-White bit into it and passed out. Moral of the story: never accept apples from old ladies, unless it’s your granny.
In all fairness, maybe Snow-White hadn’t had breakfast and was starving. Still, she could have washed that apple, or even peel it. But no, she didn’t!
She also could have kept it to make something out of it. Our Canadian cousins, for example, make a delicious apple butter.
Canadian apple butter is the lovechild of applesauce (or jam) and butter. It’s creamy, it’s sweet, it can be eaten with a spoon, spread on your breakfast toast, on pancakes, on the bottom of your pie…
I really hesitated before calling this recipe Canadian, because I wasn’t sure that was the case. Also because the English-speaking Internet brought up American recipes that don’t use butter and which caramelise the apples. However, after extensive research on the French-speaking Internet, I was able to conclude that this recipe was a Quebecois specialty, and therefore Canadian. Dear Canadian friends, please do not hesitate to confirm or correct!
Makes 2 jars (the Bonne Maman jam type, so about 400-500g/1⅔-2 cups)
- 850g /30 oz. apples (about 3-4)
- 2 tbsp brown sugar (you can also use maple syrup or sugar, or honey)
- ¼ tsp vanilla powder
- 1 pinch cinnamon
- 30g / 1 oz. / 2 tbsp butter (for a vegan version, I believe you could use margarine or coconut oil? Let me know)
Peel, core and dice the apples. Keep the chopped pieces in cold lemony water so they don’t go brown.
Empty the water and tip the apples into a large saucepan with the sugar.
Cook over medium heat for about 30 minutes, stirring regularly, until the apples are tender. Add 2-3 tablespoons water if you need to.
Towards the end, add the vanilla and cinnamon.
Tip into a blender and purée. Note: I tried using an immersion blender but it didn’t work as well.
Add the butter and mix again until smooth.
Pour into jars and store in the fridge (or freezer).
Serve on toast for breakfast.