Books and magazines never have enough pages for everything we have to share … so we sometimes include a photograph without a recipe. When this happens, we know you will want the recipe to make the dish. Ask and you shall receive! Enjoy this recipe from Ashley English on page 61 of WHERE WOMEN COOK: CELEBRATE!
Cardamom Apple Cider Butter
(Recipe reprinted with permission from Homemade Living: Canning & Preserving with Ashley English: All You Need to Know to Make Jams, Jellies, Pickles, Chutneys & More © 2011 by Ashley English, Lark Crafts, an imprint of Sterling Publishing Co., Inc.)
- 5 pounds cooking apples, peeled, cored, and coarsely chopped
- 1 ½ c. apple cider
- 2 ½ c. granulated sugar
- 3 tsp. ground cardamom *
- Place apples and cider in a large stainless-steel pot. Bring to a boil over medium-high heat. Reduce heat and simmer for 25 minutes. Stir occasionally to prevent sticking. If additional liquid is necessary, add water in 2 Tbsp. increments. Remove from heat.
- Next, either press the cooked apple mixture through a food mill or fine-meshed sieve, puree in a food processor once slightly cooled, or use an immersion blender and puree the mixture in the pot. If using food processor or blender, blend just until smooth, but not runny.
- Once pureed, return to pot, add sugar and cardamom, and bring to a gentle boil over medium heat. Reduce heat to low and simmer for 25-30 minutes until butter thickens and clings to a spoon. Stir often to prevent mixture from sticking. Remove from heat.
- While butter cooks, sterilize 6 half-pint mason jars, lids, and screw rings. Fill a canner or large stockpot with water and set over medium-high heat. Bring just to boiling point. Place lids in a small saucepan, fill with water, bring to a boil, turn off heat, remove from stovetop, and set aside.
- Place hot jars on top of a kitchen cloth on the counter. With the help of a canning funnel, pack butter into jars,reserving ¼ -inch headspace. Use a non-metallic spatula to remove any trapped air bubbles and wipe rims clean with a damp cloth. Place on lids and screw bands, tightening only until fingertip-tight.
- Using a jar lifter, place jars in canner. Process 10 minutes in a boiling-water bath. Adjust for altitude as necessary.
Good apple choices include: Golden Delicious, Granny Smith, Gravenstein, McIntosh, Newton, Pippin, or Winesap)
*Alternately, if you have access to cardamom pods, remove the seeds from 4 pods and grind until powdered in a coffee grinder or spice mill for a more intense cardamom flavor.