What’s everybody’s favorite go-to apple for making apple butter and why?
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I like drier high brix apples, less to cook down. Chestnut crab, Golden Russet Spitzenburg have done well for me
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Core and slice Liberties and cook them until they thicken. Season if desired but no sugar is needed. Leave the peels on and blend with an immersion blender.
Makes a very flavorful, colorful, and sweet applesauce with not too much cooking.
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