Cinnamon Apple Butter

Don’t laugh at me but I have been very hesitant about using my electronic pressure cooker (aka. instant pot). I had this irrational fear of it exploding in my kitchen and food all over my walls. I must have read the instruction pamphlet a hundred times, to ensure there was no mistake on how to use it. Finally, I took a deep breath and cleaned out the internal pot to prepare it for use. The next decision was what to make in this high pressure contraption, should I make a savory dish or a sweet treat? It was nerve-wracking and honestly I didn’t know how the food would turn out in this machine.

It just happens that we had a ton of apples left over from apple picking and I figured I could make apple butter. I have made it in a slow cooker before, but it has to be quicker in the pressure cooker. I figured, what do I have to lose? After all, the apples had to be cooked and making apple butter is very straight forward. The result was AMAZING! It use to take me 6+ hours to make apple butter in the slow cooker now takes me an hour in the pressure cooker. Let’s start this recipe, shall we?

Cinnamon Apple Butter Recipe

Ingredients:

8 Gala apples (you can also use Roma, Pink Lady or Red Delicious)
4 (approximately 3 in. long) whole cinnamon sticks
1 tablespoon of organic pure maple syrup

Directions:

Clean your apples thoroughly and remove the stems.
Cut the apple away from the core, there is no need to peel the apple skin.
Discard or compost the apple cores and rough chop the apples.
Put all the cut apples, cinnamon sticks and maple syrup into the pressure cooker pot.
I like to give it a quick stir so that the maple syrup coats the apples.
Then close the lid and manually set the pressure cooker to cook for 20 min. *Please make sure you read your instruction manual for proper use of your particular model of electronic pressure cooker.
Once your pot indicates that it is done. (Your pot should come to a natural release of pressure.) Gently open the lid according to your manual’s direction. Then give the apples a stir, the consistency at this point should be similar to a chunky apple sauce. Then close the lid and cook it for another 15 min.
After its done cooking, let it cool with the lid open…yes, let it cool. I do not want you to put piping hot apple pulp in a blender. Be safe!
When the apple mixture is cooled, remove the 4 cinnamon sticks. Then place the apple mixture in a blender and blend till it is smooth. *You can at this point eat it as is but I like my apple butter to be very thick and caramelized.
To thicken the mixture, take the extra step and cook the apple butter one final time in a non-stick skillet or pan.
Pour your mixture into a wide non-stick skillet/pan and place it over medium heat.
You will have to baby this mixture for another 5 min. and make sure you keep moving the mixture and scrapping the sides of the pan to prevent burning or sticking. You should start noticing that the consistency is thicker and the color is darker.
Remove the skillet from the heat and then place your apple butter in a container. I keep mine in an air tight container in the back of the refrigerator and it will last for 3 weeks or you can freeze your apple butter.
I like to serve my apple butter with some sweet potato chips but it is also wonderful on your gluten-free pancakes or waffles. Enjoy!