Made With
Sweet Dinner Potato RollsIngredients
8-10 Golden Delicious Apples, quartered*
1/2 Cup Granulated White Sugar
1/2 Cup Packed Light Brown Sugar
2 Teaspoons Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cloves
1 1/2 Tablespoon Vanilla Extract
1/4 Teaspoon Salt
1/2 Cup Apple Juice
1 Pack Martin's Sweet Dinner Rolls or Martin's Potato Bread
Serves: 24
*Note: Peeling apples is not required with this recipe but you must blend very smooth to break up skins.
Directions
Step 1
In a large mixing bowl or the bowl of the Multi-Pot, combine the apple quarters, white sugar, brown sugar, spices, vanilla, salt, and apple juice. Gently stir or fold together until the apples are evenly covered in the spice mixture. If using a mixing bowl, pour the apples into the bowl of the pressure cooker.
Step 2
Lock the Multi-Pot pressure cooking lid on and seal the pressure vent. Cook the apples on high pressure for 1 hour 15 minutes.
Step 3
Release the pressure naturally for 15 minutes. Quick-release the rest of the pressure.
Step 4
Remove the lid. Blend the apples with an immersion blender until smooth or carefully transfer them to a stand blender and blend with lid vent removed. If using the blender, return the apples to the Multi-Pot.
Step 5
Turn on the sauté setting to low and cook the blended apples for 30-40 minutes, stirring every few minutes, or until the liquid has reduced and the apple butter is thick enough to mound on a spoon but isn’t dry or pasty. Use the lid to loosely cover pot to reduce splatter.
Step 6
Serve the apple butter warm or at room temperature, pairing it with a Martin’s Sweet Dinner Roll or a slice of Martin’s Potato Bread.
Recipe adapted from Mae’s Menu
