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I’ve written this recipe per quart so that you can multiply it by however many quarts of sauce you have available.
Difficulty: Easy
Servings: varies
Prep Time: varies Cook Time: 10 minutesIngredients
PER QUART APPLESAUCE:
1 1/2 to 2 cups sugar*
1/2 cup raisins
1 teaspoon cinnamon
1 teaspoon cloves
1/4 cup whiskey
Directions
*Adjust amount of sugar to suit your tastes. Start with the lower amount and see how you like it. I use 1 3/4 cups.
I simmer my apple butter in crock pots. Whatever you’re using, combine the applesauce, sugar, raisins, cinnamon, and cloves in the pot (NOT the whiskey yet) and mix well. Simmer for several hours, stirring occasionally. When the butter is thick–rounds up on a spoon–stir in the whiskey. Get your sauce as thick as you can before adding the whiskey. The less you cook after adding the whiskey, the better–you don’t want to cook it out. I try to not cook it more than another 15-20 minutes after adding the whiskey.
Process in a boiling water bath 10 minutes.
Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning, Preserving
Submitted by: suzanne-mcminn on October 4, 2012
DancesInGarden says:
Since this gave proportions per quart, I used it as a standard apple butter recipe and did not add the raisins. Used less sugar because my apples were sweet. I did add some whisky, but it was only 1 oz of Crown Royal for the entire batch. You can’t taste alcohol, but it really does waken the flavour of the cinnamon!
Started with 3 quarts of applesauce, and how have 5 pints of apple butter in the canner as we speak. I think there might have been another half pint in there, but we *ahem* tasted as it cooked.
Next time, I will start earlier in the day! Canning at 2am is not exactly standard for me 😉
On October 14, 2012 at 1:40 am
lesliedgray says:
I made this recipe last night. I ended up with an entire crockpot full of apple butter. I added 1 1/2 tsp cinnamon and 1 tsp cloves, @ 1 cup of sugar plus @ 1/2 – 3/4 cup of raisins for entire pot. It tasted pretty good at that so I left the spices alone .. at first…. I processed 7 half-pints of the apple butter as it was without whiskey, then added a little more cinnamon and cloves before adding @ 1/2 cup of Forty Creek Canadian whiskey. I managed to get 5 half-pints out of that with a dab left over in the fridge for using…. It tasted pretty good.. I plan to take a jar of each to our family Thanksgiving dinner this year…
P.S. I used my new (to me) Squeezo for the first time yesterday…….
L O V E it !!!
On October 31, 2012 at 11:11 am
jillydeck says:
I have some cherry whiskey that is a liqueur, could I use it in this recipe?
On November 10, 2015 at 11:11 am
Suzanne McMinn says:
Sure, that sounds delicious!
On November 10, 2015 at 11:14 am