Ina Garten Chunky Apple Butter

Ina Garten chunky apple butter turns tart Granny Smith and sweet red apples into a thick, spiced spread with brown sugar and fresh cider in 1 hour 10 minutes. It's an easy fall breakfast idea for weekend brunch, holiday gifting or cozy mornings, and it's make-ahead friendly because it keeps in the fridge for 2 weeks.

Cut every apple into 1-inch chunks, because that size cooks down soft without turning to mush. Pieces cut too big stay firm in the middle, so the finished butter loses its tender, chunky bite.

Ina Garten decided most store-bought apple butters are just smooth purée, so she built hers around texture and cooked the apples slowly in butter to caramelize the sugars. She pulses them only 5 times so the chunks stay, and the recipe lives in her book Modern Comfort Food (2020).

Source: Modern Comfort Food (2020)

Ina Garten Chunky Apple Butter

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

60

kcal

Diced apples simmer in butter, brown sugar and cider until jammy and deep amber. A few quick pulses leave it thick and chunky, great for spreading on warm toast.

Ingredients

• 6 tablespoons (3/4 stick) unsalted butter
  

• 1 cup light brown sugar, lightly packed
  

• 1 1/2 pounds Granny Smith apples (3 large)
  

• 1 pound crisp sweet red apples, such as Macoun or Empire (2 large)
  

• 1 1/2 cups fresh apple cider
  

• 1 1/2 teaspoons ground cinnamon
  

• 1/4 teaspoon ground cloves
  

• 1/4 teaspoon ground allspice
  

• 1/2 vanilla bean, split lengthwise
  

Directions

• Melt butter and sugar: Melt 6 tablespoons butter and 1 cup light brown sugar in a medium Dutch oven over low heat. Cook for 5 minutes while you get the apples ready.
• Dice the apples: Peel, core and dice 1 1/2 pounds Granny Smith apples and 1 pound crisp sweet red apples into 1-inch chunks. Using both kinds gives you tartness and sweetness in the same spoonful.
• Add the flavorings: Add the apples to the pot with 1 1/2 cups fresh apple cider and 1 1/2 teaspoons cinnamon. Then stir in 1/4 teaspoon cloves, 1/4 teaspoon allspice and the split 1/2 vanilla bean so the spices coat the fruit.
• Simmer covered: Bring the pot to a boil, then lower the heat, cover and simmer for 15 minutes. The apples should be very tender by then.
• Reduce uncovered: Uncover the pot and simmer for 35 to 40 minutes longer. It's ready when the apples are completely soft and the liquid has reduced.
• Pulse until chunky: Discard the vanilla bean and move the apples and any liquid to a food processor fitted with the steel blade. Pulse just 5 times, until you have a chunky purée.
• Chill and serve: Transfer the apple butter to a container and refrigerate for up to 2 weeks. To serve, heat it in the microwave for 1 minute so the butter in it isn't congealed, then spoon it onto toast.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Cuisinart 14-cup food processor, Victorinox Fibrox 8-inch chef's knife, Madagascar vanilla beans, grade A, 10 pods. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use different apples for this apple butter?

Keep the mix of tart and sweet, since that balance is what gives the butter its flavor. Granny Smith pairs well with Macoun, Empire or any crisp red apple that holds its shape when cooked.

How long does chunky apple butter keep?

In an airtight container it keeps in the fridge for up to 2 weeks. Because it's made with real butter, it firms up when cold, so it needs a little warming before serving.

Can I make apple butter ahead of time?

Yes, it's actually a great make-ahead spread since it holds so well in the fridge. Warm a portion in the microwave for a minute before you set it out for breakfast.

Do I need a food processor to get the chunky texture?

A food processor makes it quick, but a potato masher works too if you don't have one. Mash a little at a time and stop while you still see plenty of apple pieces.

What's the most common mistake with apple butter?

Pulsing too long is the big one, because a few extra pulses turns the chunky texture into plain applesauce. Stop at about 5 pulses and the pieces stay tender but visible.