This recipe yields 4 half-pint jars plus a little extra to keep in the fridge in a small dish.
- 1 quart of applesauce
- 2 c sugar
- 1 ½ – 2 tsp cinnamon
- ¼ tsp each: cloves, nutmeg and all spice
The recipe is simple but takes a long time to cook. The spices give it a wonderful dark colour :
- Combine all ingredients and cook slowly until thick, about 45 min, stirring occasionally. It will suddenly change consistency from sauce to more like jelly.
- Fill sterilized jars leaving ¼” headspace. Add lids and process in a water bath for 10 minutes.
Meaghan and I were discussing the merits of apple butter on pumpkin bread (recipe is forth coming), but then she suggested cinnamon buns. I countered of course with home made cinnamon bread, which she agreed is easier but then I realized my faux-pas … cinnamon raisin bread would be better. She capped off the conversation with apple butter on cinnamon raisin french toast and topped with caramel sauce. Oh yum!