Most apple butters are just slightly drier versions of applesauce and lack the richness the term “butter” brings to mind. No more! Made using the Sahara Dehydrator, this apple butter is unlike any you’ve had before and will make you think about this seasonal spread in a new way.
First, the apples are cooked on the stovetop just until they break down. Then, they are put into the dehydrator to remove excess moisture. Finally, the mixture is whipped in a blender to achieve an incredibly elevated fresh apple flavor and smooth, velvety texture more akin to an actual butter.
We love this apple butter spread all over bread, scones, and rolls. It would also make a delicious filling in a layer cake, spread in a grilled cheese sandwich, or jarred as a great holiday gift! Learn how to make apple butter with the recipe below.
9 ½ hours
550g (2 ¼ cups)
Brød & Taylor Equipment:
High-Capacity Baking Scale
Non-Stick Silicone Baking Mat
Sahara Folding Dehydrator
- 2720g (½ peck or about 6 #) Apples
- 55g (¼ cup) Apple cider vinegar
- 65g (about ⅓ cup) Water
- 50g (¼ cup) Sugar or maple syrup
- 1 cinnamon stick (optional)
- Peel, core, and chop the apples.
- To a large pot, add apples, vinegar, water, and sugar. Cook over medium-low heat, stirring occasionally for 45 to 60 minutes. The apples should be broken down and resemble chunky applesauce.
- Using a blender, puree the mixture until smooth. (This helps the apples dehydrate evenly, and makes it easier to achieve the silky smoother texture.) Spread the apple puree onto two silicone mats or into a shallow pan that will fit into the dehydrator.
- Place mats or pan into the Sahara Dehydrator, set the temperature to 125°F (52°C), and dehydrate for about 8 hours. When done, the mixture will have developed a skin and will be somewhat firm to the touch.
- Puree the mixture again. (This will give the apple butter a very smooth, whipped texture and smooth out any skin that may have formed on the top.)
- Place apple butter in an airtight container and store in the refrigerator for up to three weeks.
∗ Tip: Any variety of apple may be used, but we recommend one with a balance of sweet and tart. We’ve had great success using Honeycrisp and Cortland apples.