Ingredients:

  • 4 cups (900g) Unsweetened Applesauce
  • 0.5 cup (100g) Dark Brown Sugar, packed
  • 0.25 cup (50g) Granulated White Sugar
  • 1.5 tsp Ground Cinnamon
  • 0.5 tsp Ground Cloves
  • 0.25 tsp Ground Allspice
  • 0.125 tsp Fine Sea Salt
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Pure Vanilla Extract

Instructions:

  1. Place a wide skillet or sauté pan over medium-high heat. Add the unsweetened applesauce, dark brown sugar, granulated sugar, cinnamon, cloves, allspice, and sea salt.
  2. Whisk the mixture briefly to ensure spices are evenly distributed and sugars begin to dissolve.
  3. Bring the mixture to a gentle boil, then immediately reduce the heat to medium-low.
  4. Simmer for 20–25 minutes, stirring frequently with a silicone spatula. Ensure you scrape the bottom and sides to prevent scorching as the sugars concentrate.
  5. The butter is ready when it reaches a dark mahogany color and passes the 'trench test' (stays separated when a spatula is dragged through the center).
  6. Remove from heat and stir in the apple cider vinegar and pure vanilla extract to balance the sweetness.