It’s apple butter time and I am making a better healthier version of this classic! There are a couple of simple ingredients usually; apples and refined sugar of high fructose corn syrup. For this new and improved version of apple butter I used organic pink lady apples, medjool dates, a splash of blonde coconut sugar, cinnamon and apple cider vinegar. Pink ladies are one of my fav’s in the apple world, they are crisp, fleshy and a perfect balance of both sweet and tart. Coconut sugar has a deep rich molasses flavor to it and dates play together well for another naturally sweet addition.
It is finally cooling off and I am back at it for the flavors of fall! Last week it was over 100 degrees here in Southern California, argh. We do get a late blast of heat (and fires) into October but wow, just wow… for that happening so late in the month. Here we are the first week of November with overcast skies and that lovely, welcomed chill in the air. It may even be time for a light sweater…. I know I know…we’re spoiled rotten!Here’s the kicker to this apple date butter; I decided to use my cold pressed juicer to get every bit of nutrition. No chopping and dicing pounds of apples here! I used the juice and all of the pulp as well in this recipe. There is a little bit of a texture with it all in like a jam or chutney would be vs a jelly. I’ve always wanted to figure out a way to use all the leftover fibers after juicing; just seems like such a waste. I have been saving every little bit of veggies; peels, ends, cores and juice remnants too every time I can! I will be making some bone broth soon and it all can be used for flavor.
Apples are naturally sweet on their own and sometimes you really don’t need to add that much more into the mix. I only added a little bit of the coconut sugar right at the end of the cooking because the color wasn’t quite that deep dark color of apple butter and my apples were a little overly tart. Taste and taste again until your palette is happy 😊I have a couple recipes on their way……next up will be gluten free carrot muffins with apple date butter filling!
Apple Date Butter {with juicer pulp & no refined sugar}
Ingredients
2.5 lbs pink lady apples (gala or granny smith work too)
5 medjool dates pitted
2 T cinnamon
½ c water
Prepare
- Clean apples and remove seeds and cores. Cut down to size to fit in your juicer then press all apples and pour both juice and fibers into a large enamel coated cast iron Dutch oven {my fav}.
- Carefully scrape the outer harder layer of skin off from the dates. Use a mortar and pestle to smash the dates into a pulp or chop finely with a knife and drop into the mix. Either way it’s going to be sticky central…rinse your fingers off after you’re done.
- Add the vinegar, cinnamon and water in too.
Cook & Serve
- Mix all ingredients together and cook covered on medium to medium low for an hour stirring every 10-15 minutes. You are looking for a thick bubbly consistency but not too thick to burn. If need be add a little water if you are getting to the danger zone.
- The last 10 minutes add the coconut sugar and stir. If you want, try a ¼ cup at a time for lower sugars.
- Let cool and store in air tight glass jars. This will last for weeks in your fridge!
Tips
- I use a cold press juicer {like this} as this process gives more nutrients and a higher juice yield than a centrifugal juicer does. You can use both in this recipe as you are using the entire apple either way. The texture will be slightly different as the fiber and skin will be a little more noticeable with the cold press.
- If you like your apple butter more pureed by all means grab an immersion blender and smooth it out more when completely cooked.
Time prep 20 min
Time to cook 1 hr
Total time 1 hr 20 min
Makes approximately 4 cups
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