Maple Roasted Apple Butter with Bourbon

Yields 5 half pint jars

Prep Time 10 min

Cook Time 60 min

Total Time 1 hr 10 mins


    For Roasting the Apples

    • 3 lbs Apples, cored and quarter (I left the skins on)
    • 1/4 cup apple cider vinegar
    • 1 tsp lemon juice
    • 1/4 cup maple syrup
    • 1/4 cup bourbon

    For the Apple Butter

    • Roasted Apples and pan drippings
    • 1/2 cup water
    • 1/4 cup maple syrup
    • 2 Tbsp bourbon
    • 1/4 to 1/2 cup sugar
    • 1/2 cup brown sugar
    • 2 tsp cinnamon
    • 1/2 tsp ginger
    • 1/2 tsp nutmeg
    • 1/4 tsp cloves
    • 1/2 tsp salt


    1. Heat oven to 400 degrees. Lay apples in single layer on baking tray skin side down. Combine the cider vinegar, lemon juice, maple syrup and bourbon and drizzle over all of the apples. Put the pan into the oven and bake for approximately 30 minutes, basting with the drippings in the pan every 10 minutes.
    2. When apples are soft, remove from the oven and turn the oven off.
    3. Puree the apples in a food processor or blender. I like them blended pretty well but at least enough that the skin is no longer in identifiable chunks.

    To Finish the Apple Butter:

    1. Put the apples, water, maple syrup. bourbon, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves and salt into a large pan; heat on medium until bubbling. Reduce heat to low, cover and let simmer for 30 minutes, stirring occasionally. If apple butter seems too thick; add a bit more water.

    Recipe Notes

    Many recipes for apple butter indicate that the apples should be peeled but I prefer not peeling mine.

    Once the apples are put into a food processor or blender, they should be broken down enough you will never notice the peel but I do recommend this only if you use organic apples. If not using organic it's safer to remove the peels and proceed with the recipe as indicated.

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