Creamy autumn apple butter made in less than an hour with cinnamon, nutmeg, cloves, all spice, and brown sugar and apple cider.
- 4 lbs granny smith and honey crisp apples, cored and quartered (peels on!)
- 1/2 cup golden brown sugar (dark brown sugar can also be used)
- 1/2 cup apple cider
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground all spice
- 1/4 teaspoon coarse salt
- Combine all ingredients in an instant pot. Lock the instant pot lid in place. Set the steam valve to sealing. Using the manual setting, set the instant pot on high pressure to cook for 15 minutes. Once finished cooking, allow instant pot to naturally release for 15-20 minutes. Release the pressure valve.
- Blend the cooked apples with an immersion blender (or a standing mixer*) until smooth.
- Press the saute setting on the instant pot and use the adjust button to turn it on low (otherwise it will splatter everywhere). Cook uncovered or semi-uncovered for 30-45 minutes, stirring occasionally, until apple butter reaches desired thickness.
- Store in an air tight container and chill until ready to use. Keeps up to 1 month.
* If using a standing blender, definitely let the apple butter cool somewhat. Boiling contents + a lid on standing blender will cause the lid to fly off when you start blending.