Chunky Gingerbread Spiced Apple Butter

Happy Friday and Happy Day 3 of the 12 Days of Christmas everyone.

It may not seem like it, but condiments can be just as important as the actual food on a holiday table.

What is a Christmas turkey without the gravy, or the cranberry sauce and/or relish?

What is a holiday ham without a good glaze, a grainy mustard?

What is a holiday mixed nut bowl without a delicious spice mix?

What would fruitcake be without the candied fruit, ginger and peel?

See what I mean? They’re more essential than you think.

Sometimes it’s those holiday condiments that can elevate the ‘main events’ so to speak.

And then there are other ones that are perfectly delicious enough all on their own– like today’s recipe.

I first introduced holiday condiments to the 12 Days of Christmas two years ago with this Chunky Cranberry Applesauce. We enjoyed eating it so much, and I enjoyed making it and adding it to the series so much that I knew that condiments had to happen again in the future.

And here we are:

Chunky Gingerbread Spiced Apple Butter.

Apple Butter is a condiment that’s essentially, applesauce that’s cooked longer. Applesauce is done when the apples have cooked/broken down completely into a mash. Apple butter requires you to keep cooking the mash even after that, until it’s rich and caramel-y in color and in flavor. The result is an even smoother apple mash that more resembles a spread.

It’s glorious stuff. It’s also a typical seasonal ingredient in most stores–meaning, you mostly can only find it in the autumn and early winter.

You could also just make your own.

Today’s recipe is not my first time at the Apple Butter rodeo.

It was only last autumn that I made this Pumpkin Apple Butter variation of it where I added canned pumpkin to the mix with veruy delicious results. So delicious in fact, that I knew I would be coming back for another bite at the apple (haha) for this year’s 12 Days of Christmas.

‘Gingerbread spice’ is exactly what it sounds like: a spice blend comprised of spices that you would typically think of/find in a gingerbread. Cinnamon, ginger, allspice, nutmeg, black pepper, clove–all the usual suspects are accounted for and present. I’ve provided a recipe for the spice mix itself but you can also sub in pumpkin pie spice or apple pie spice in a pinch–it’ll still taste fantastic, promise.

The spices combined with the brown sugar, freshly grated ginger, vanilla extract AND hard cider really elevate this apple butter into something even more delicious than the original. I wish I could bottle up and sell the aroma that it sent through my apartment when I was making this, and that there was a way I could offer you a spoonful through the screen right now. But sadly, all I can do is emphasize to you that you MUST try this out for your holiday baking.

Day 1: Holiday Lunch Lady Bars

Day 2: Ginger Thins

Day 3: Chunky Gingerbread Spiced Apple Butter

Chunky Gingerbread Spiced Apple Butter

Recipe Adapted from Betty Crocker

Ingredients

6 lbs apples, peeled, cored and shredded (Gala, Pink Lady, Honeycrisp, Granny Smith, Fuji, Jazz all work great)
1 cup light or dark brown sugar (I prefer dark)
3 tablespoons freshly grated ginger
2 tablespoons of gingerbread spice (recipe below; you can use apple pie spice or pumpkin spice in a pinch too)
2 tablespoons vanilla extract
1 (12 oz) bottle hard cider (regular apple cider will work fine too)

Gingerbread Spice

3 tablespoons ground cinnamon
3 tablespoons ground ginger
1 tablespoon ground allspice
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves

(Stir together all the spices in a small bowl until thoroughly combined. Keep in an airtight container)

Directions

Directions for a slow cooker:

Spray 5-quart slow cooker with cooking spray. Add all ingredients. Stir to combine.

Cover; cook on High heat setting 3 hours.

Uncover; cook on High heat setting 1 to 2 hours longer, stirring occasionally, until mixture has thickened. Turn off heat; let cool completely. Transfer apple butter to jars; seal tightly. Store in refrigerator.

Directions for Stovetop:

Spray a heavy 6 quart Dutch Oven, or stockpot with cooking spray. Add all ingredients, stir to combine, and bring to a boil.

Reduce heat to a simmer. Allow to cook for about 45-60 minutes, until mixture has thickened.

Turn off heat; let cool completely. Transfer apple butter to jars; seal tightly. Store in refrigerator.