Granny, my dad’s mother, made lots of apple butter. It was no surprise, then, that my dad loved it. It was not unusual to see Dad, an hour after his customary breakfast of a big bowl of oatmeal, heading toward the kitchen to toast up his favorite bread, which he would then smother with apple butter. When it’s cooking, this apple butter fills the house with the beautiful, comforting smell of cinnamon, cooked apples, and allspice.
Makes 2 cups
10 medium apples, cored and diced
2 cups water
2 tablespoons lemon juice
3 teaspoons ground cinnamon
1 teaspoon ground allspice
6 Medjool dates, pitted and finely diced
1. Place all ingredients in a medium-sized pot. Cover and bring to a boil. After 5 minutes, lower the temperature to a simmer and slightly open the lid. Cook for an additional 30–40 minutes, stirring occasionally and pressing the apples into the liquid.
2. Once the apples are soft, remove the pot from the heat and place all ingredients in a blender. Purée until smooth.
3. Return the purée to a pot and cook over low heat, uncovered, for at least 30–40 minutes, stirring frequently until all the liquid has evaporated.