The ancient Jewish community of Persia (modern day Iran) have a beautiful tradition of dipping apples and challah into Apple Butter, which is a smooth apple compote scented with cinnamon and cloves. If honey isn’t your thing, try Apple Butter instead.
- 9 medium sized apples, peeled and cored
- 240g (1 cup) apple cider
- 150g (3/4 cup) loosely packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- juice of half a lemon
Place the apples, apple cider, brown sugar, cinnamon, cloves and salt pot over medium heat, uncovered, stirring occasionally until the apples have begun to soften (about 1 hour).
Use a hand blender to puree the mixture until smooth.
Place the puree back into the pot and continue to cook uncovered until thick and velvety and dark in colour (about 1 hour).
Stir in the lemon juice then transfer the mixture to jars and keep refrigerated.