Smoked Apple Butter
serves 6–8
This apple butter will only be as good as the apples you start with. Choose a variety that has a good flavor and you can’t go wrong.
8 local apples, cored, peeled, and coarsely chopped
¾ cup granulated sugar
1 cup water
Combine apples and water in a saucepan; bring to a boil, then reduce heat, cover, and simmer until liquid has almost evaporated and apples have turned light brown, 30–40 minutes. You may need to add more water throughout the cooking process; if so, add ½ cup at a time. While still warm, purée apples in a food processor. Return purée to pan over medium heat. Whisk in sugar until dissolved and sauce has thickened. Transfer to an ovenproof baking dish.
To smoke the applesauce, place baking dish on the cooler side of your charcoal grill while you’re grilling the pork roast or other meat. Stir apple butter periodically to expose more area to smoke. When flavor is nicely smoky, let cool and refrigerate. Serve as a condiment to Grilled Rack of Pork or spread it on toast for breakfast.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.
