Ever since my trip to the Maritimes, fall brings back sweet memories of Canada. Its kind and hospitable people, the breathtaking nature, and the food we enjoyed - scallops on Prince Edward Island, blueberry beer in Saint John, clam chowder on Cape Breton Island, and lobsters in Halifax. We were lucky enough to visit during fall when the trees were on fire. All those colors! What a beautiful region it is. I left a piece of my heart right there at the shores. One day, I'll come back to look how it's doing.

It was in Nova Scotia, in the small town of Baddeck, that I tasted apple butter for the first time in my life. Here in Scandinavia we aren't aware of its existence. Such a shame! I still remember the lovely young shop owner (?) couple. He was totally into hockey and beyond excited when he heard we were from Finland - "the Koivu brothers!". She couldn't stand maple syrup which I though was totally weird. Living in the promised land of maple syrup and not liking it? What a crazy world we're living in.

This is for you, New Brunswick, P.E.I., and Nova Scotia.

Homemade Apple Butter

yields about 1 liter of apple butter

2,5 kg (5.5 lbs) slightly tangy apples, peeled, cored, & coarsely chopped
250 ml (1 cup) hard cider
1 dl 1 tbsp (½ cup) packed light muscovado {or light brown} sugar
4 cinnamon sticks
1 tsp ground ginger
¼ tsp ground allspice
¼ tsp ground nutmeg
⅛ tsp ground cloves

Put all the ingredients into a large ovenproof pot. Mix well and cover with a lid. Bring the liquid at the bottom of the pot to a boil and let simmer for 30 minutes, or until the apples are soft and falling apart. Remember to stir occasionally.

Meanwhile preheat the oven to 150°C (300°F). Place an oven rack in the bottom third of the oven.

Remove the pot from the heat and discard the cinnamon sticks. Pour the applesauce into a blender or use an immersion blender and blend until lump free. {At this stage you have a delicious applesauce. Feel free to stop here and enjoy!} If you used a blender, pour the applesauce and the discarded cinnamon sticks back into the pot.

Place the pot in the preheated oven. Cook, uncovered, for 1 hour. Remember to stir occasionally to prevent any scorching. Discard the cinnamon sticks. Continue cooking the applesauce, stirring every half an hour, for 3-4 more hours, or until it has the desired consistency. As it cooks, the applesauce will slowly thicken and turn into a gorgeous deep red-brown color.

Remove from the oven and store in jars. The apple butter will keep in the refrigerator for a couple of weeks or longer if you decide to can it. {For canning instructions, look at my Queen Jam post.}

Note: The recipe can easily be halved. The cooking time in the oven will reduce to 2-3 hours.