Simmering your apples in kombucha instead of water adds a distinct tartness, to round out the sweet and savory flavors of a typical apple butter.
Apple butter has been around since the Middle Ages, but we've added our own flare by using Holiday Kombucha! ✨
Simmering your apples in kombucha instead of water adds a distinct tartness, to round out the sweet and savory flavors of a typical apple butter. Did you know apple butter actually lasts longer than some preserves like apple sauce? In areas of the South, the production of apple butter is a huge family event! Traditionally, apple butter was prepared in large copper kettles outside. Large paddles were used to stir the apples, and family members would take turns stirring. In Appalachia, apple butter was the only type of fruit preserve normally rendered into fruit leather.
It's delicious on toast or warm breads, and can even be used as a fat-substitute in vegan recipes!
- 5 medium apples- peeled, cored, and coarsely chopped
- 1/2 cup Buchi Kombucha (we recommend Holiday, Sovereign, Legacy, or Fire)
- 1/4 cup granulated sugar
- Juice from 1 lemon
- 1/4 to 1/2 cup packed light brown sugar, to taste
- 1/4 teaspoon ground cinnamon
- pinch of allspice
- pinch sea salt
- Add coarsely chopped apple pieces to a large saucepan along with kombucha, granulated sugar and lemon juice. Bring to a simmer, cover and reduce heat, cook apples for 20 to 25 minutes or until apples begin to soften and fall apart.
- Remove from heat and blend softened apples in a food processor or using a hand blender until smooth.
- Return puree to saucepan and set over medium-low heat. Add brown sugar to taste, along with spices and salt. Gently simmer covered, stirring occasionally to avoid burning at the bottom. Your apple butter is finished when it reaches a deep caramel in color and is thick enough to hold its shape on a spoon.
- Transfer to a jar or airtight container and keep refrigerated for up to 3 weeks.