At the Table

Cherry Apple Butter


Cherry Apple Butter

This recipe is a fun twist on classic cinnamon apple butter.  Not that there’s anything wrong with regular ole’ apple butter, but sometimes it’s nice to have options.  This was one of my go-to foods during the Daniel fast since it is only made with fruit and a pinch of spice – no sugar or other sweeteners added.  It has a more fruity taste than its cinnamon counterpart, and is a tasty substitution for jam on sandwiches.  It has enough natural sweetness that I’ve eaten it on rice cakes or homemade bread as a healthy “dessert”.  I can imagine it swirled with yogurt or spread on waffles, too.  Or you could always eat it straight from the jar.  Not that I’ve ever done that, you know…


Tart Cherry Apple Butter makes 1 pint

1 quart storebought or homemade unsweetened applesauce
1 cup 100% cherry juice (like R.W. Knudsens “Just Tart Cherry”)
1/2 t. cinnamon

Mix all the ingredients in a medium saucepan and cook over low heat, stirring occasionally, until the mixture has reduced down to 2 cups and is very thick (about 2.5-3 hours).  Once it cools, seal it in a glass jar or other container and store in the fridge or freezer.  It should keep for 2-3 months in the fridge, and indefinitely if it’s frozen.

If you’d rather, I’ve seen lots of slow cooker recipes where you make apple butter by cooking applesauce for 8-15 hours on low heat.

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