Homemade Apple Butter

I've perfected my apple butter recipe and my family loves it!

I've made it several times and have finally gotten the perfect combination of 

sweet and tart, and the perfect level of spices.

This recipe makes somewhere around 3 pints depending on the size of apples you use.

My family goes through it so quickly, I don't even bother cooking/sealing the jars, but I do freeze the extra pints. They will keep in the freezer for many many months.

Linked with Weekend Potluck and Foodie Friday.

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HOMEMADE APPLE BUTTER

4 lbs  assorted apples, peeled and cored (apprx. 10 apples)
1 cup apple cider vinegar
2 cups water
1 cup dark brown sugar
1 1/3 cup granulated sugar
pinch of salt
2 tsp of cinnamon (slightly rounded)
1/2 tsp cloves
Fresh nutmeg (10-13 swipes on your grater)
Juice of 1/2 lemon

Peel and core apples. I like to use a combination of 3 different types with one type always being granny smith. Use the peels and the core by placing them in some cheesecloth and tying it up with string. There is a lot of pectin in the core and flavor in the skin.

Place the apple slices into a large pot and nestle the cheesecloth in the middle. Add vinegar and water; bring to a boil. Reduce heat, cover and simmer for 20 min. or until apples are soft. Remove cheesecloth and discard (I use tongs to squeeze the juice out). Puree apples with either an immersion blender or counter top blender.

Add remaining ingredients. Simmer uncovered, stirring often, until thick. I let mine go at least an hour or so. It will depend on how juicy your apples were.

Swiss Cheeseburger with Chipotle Mustard Mayo

I had the most delicious cheeseburger last night.

Nothing overly involved, but with all the "tasty notes".

The burger was grilled with salt, pepper and a dash of Worcestershire sauce, then a nice slice of baby swiss cheese melted on top.

I served it on a toasted onion bun (wanted ciabatta bread but couldn't find any) with my favorite go-to burger slaw. It's a little sweet and a little sour. You can find the recipe here.

 Added a slice or two of onion and some dill pickles, then

for the star of the show, I spread some Chipotle Mustard Mayo on the top bun.

And there you have it......AWESOMENESS!

Linked with Weekend Potluck and Foodie Friday.

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Chipotle Mustard Mayonnaise

1/4 cup mayo
2 tbsp course grain mustard
1 tsp lime juice
1 tsp honey
1 tsp chipotle pepper in adobo sauce (*chipotle puree)
Salt and Pepper

*As for the chipotle puree, I always have a covered glass dish in the fridge with a can of chipotle peppers in adobo sauce that I puree up in my food processor. ALWAYS...I use it all the time.