I’m sharing two delicious apple spreads that are perfect for fall. Grab the recipes for apple butter and spicy beet and apple chutney below.

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Recipe Notes for Apple Butter

Get Out Your Slow Cooker

Yep, you read that right. Get out your slow cooker! To me, another word for slow cooker is “easy.” This recipe is only four ingredients including apples, cinnamon, brown sugar and nutmeg. Toss them into the slow cooker and sit back and let the smells fill the room.

Get Good Apples

Store bought apples are totally fine for this recipe, but it could be fun to go apple picking instead! I decided to pick my own apples from Jonamac AppleOrchard. It’s a local spot only an hour outside of Chicago. I decided to get a bunch of Jonagold apples.

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Recipe Notes for Spicy Beet and Apple Chutney

Get Good Bread & Cheese

I paired both the apple butter and this spicy beet and apple chutney with a tasty bread and really creamy Délice de Bourgogne Cheese from France that I picked up from the market. These spreads would be great for a party or you could get some small mason jars and give them away as gifts.

Happy Cooking!

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Apple Butter and Spicy Beet and Apple Chutney

Author Regan Baroni

Ingredients

For the Apple Butter:

• 2-3 pounds apples (I used Jonagold)
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg

For the Beet Chutney:

• 3 cups red or golden beets, peeled and finely diced
• 2 cups green apples, peeled and finely diced
• 1 small red onion, finely diced
• 1/3 cup balsamic vinegar
• 1 tablespoon freshly grated ginger
• 1/2 cup maple syrup
• 1 tablespoon mustard seeds
• 1/2 teaspoon cumin
• Salt & pepper to taste

Instructions

For the Apple Butter:

1. Mix everything together in a slow cooker, cover and cook on high for 3 hours until the apples are tender.
2. Blend the apples with a Vitamix or an immersion blender until smooth.
3. Continue cooking with the slow cooker on high for 2 hours until you get your desired consistency.

For the Beet Chutney:

1. Add the beets to a large pot with a little water to cover them.
2. Bring to a boil and cook until the water evaporates, stirring occasionally until the beets are tender when pierced with a fork.
3. Add the rest of the ingredients and reduce heat to medium and continue to cook for 30 minutes.
4. Mash the beets with a potato masher until soft.
5. Add salt and pepper to taste.

Notes

Serve apple butter and beet chutney with breads, cheeses and meats.

This post contains affiliate links which means if you click or make a purchase through my site, I might make a small commission (at no extra cost to you). I only promote products and equipment that I actually use and support. 

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All images ©Regan Baroni 2017.