One of my fondest memories working in Quebec was the fall. On weekends, or days off I would head to the farmers market or venture out to Île d’Orléans and tour the roadside stands and markets and nothing was better than fresh bread and apple or maple butter.
So when my mom offered to bring some Silken apples from B.C. I couldn’t resist trying to recreate this delicious fall spread. I decided to combine the apple and maple for the best of both worlds and a splash of whiskey for a kick. Plus traditional apple butter calls for lots of sugar which can make it too sweet in my opinion. I added a Dark Amber Maple Syrup, which just means it’s stronger in flavour than the lighter Grade A syrups out there. The best part about this recipe, just add it all to your slow cooker and leave it for 10 hours. The house will smell amazing and you can use this as a spread, a sauce at Thanksgiving or an additive to BBQ sauce for ribs or chicken. As I mentioned before, you can’t beat it on fresh bread!
For storage, you can can it and freeze or give it to friends immediately. Self life if unfrozen in the fridge is about 3 weeks. I found these cute chalk paint labels from Lily & Val that are a great way to dress up a jar.