Inspired by the Pink Pearl apples I picked up during our Scotts Valley Farmers Market adventure yesterday, I decided to do something savory: curry apple butter. Not bad! I did a small batch, in case it was disastrous. This filled three 4-oz jars. I will be making something sweet with the rest of my loot this evening.
- 1/4 C butter
- 1" piece of fresh ginger, peeled and grated
- 2 t Thai curry powder (use whatever you have)
- 1/2 t ground ginger
- 4 Gala apples, peeled and sliced
- 2 Pink Pearl apples, peeled and sliced
- 1/2 C water
- 1 T ginger syrup
- 1/2 t freshly ground salt
In a large flat bottom pan, melt your butter and cook your fresh ginger until it's softened. Whisk in the curry powder and ground ginger.
Add in your apples and stir to coat with the curry mixture.
Pour in your water and ginger syrup. Bring to a boil, reduce heat to a simmer, and cover. Cook for 10-15 minutes, until the apples are easily mashed.
Smash apples with a potato masher until the consistency you want. I like mine a little bit chunky. You can use a blender or food processor if you want it less rustic!
Spoon into sterilized jars and water process if you want to store in your pantry. Or simply refrigerate and use within 2 weeks. You'll see this on top of grilled pork chops tonight...and used with a savory apple bread soon.