Apple Butter

MAKE THIS WITH: Hestan Probond 5-qt. Essential Pan

Ingredients:

• 6 Apples(Honeycrisp or Fuji)

• 1 tsp. Cinnamon(ground)

• ⅛ tsp. Cloves(ground)

• ⅛ tsp. Allspice(ground)

• ⅛ tsp. Nutmeg(ground)

• ⅛ tsp. Cardamom(ground)

• ¾ cup Sugar

• 2 Tbsps. Water

• 4 Tbsps. Unsalted Butter(diced)

• ½ tsp. Kosher Salt

• 1 tsp. Vanilla Extract

Directions:

1. Prepare the Apples: First, peel the apples. Then, using a cheese grater, finely shred the apples into a large bowl.

2. Measure and Combine the Spices with the Apples

3. Preheat the pot to 400°F/ 205°C (high) then add the sugar and water.

4. Make the Dry Caramel: Lower the temperature to 375°F/ 190°C (medium- high), and cook the caramel while stirring occassionally for about 14 minutes or until the sugar has fully dissolved and turned into golden brown caramel color. You may notice some clumping of sugars around the spatula at the beginning of the cooking task, this will begin to dissolve as the sugar melts.

5. Stir in the Butter and Incorporate Completely

6. Stir in the ingredients and lower the temperature to 220°F/ 105°C (low). Cook the apples in the caramel for 45- 50 minutes or until the shredded apples are almost pureed and completely cooked through.

7. Turn the heat off, then add in the kosher salt and vanilla extract.

8. Using a rubber spatula, transfer the apple butter to a blender. Blend on high speed until smooth.

9. Transfer the apple butter to a small bowl and serve immediately or can for later use.