Chai tea-infused apple butter combines apples, brewed tea, sugar, and ground spices into a smooth spread. Enjoy it on toast or stirred into yogurt. This recipe is for refrigerated apple butter, not shelf-stable preservation.
Ingredients
- 4 pounds apples, approximately 12–14 medium apples, using a mix of sweet and tart varieties such as Granny Smith and Gala
- 1 cup granulated sugar
- 1 cup brewed, strained chai tea
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
The original tea suggestions are Inland Iced Chai or White Cap Chai. Review the chosen blend's ingredients and caffeine information. Use spices sold for culinary use.
Instructions
Prepare the apples. Wash, peel, and core the apples. Cut into small chunks or slices.
Brew the tea. Prepare chai according to the chosen product's directions for tea quantity, water temperature, and steeping time. Remove tea bags or strain loose leaves, then measure 1 cup brewed tea for the recipe.
Combine and cook. Put the apples, measured brewed tea, and sugar in a large heavy-bottomed pot or slow cooker. Stir in the cinnamon, ginger, cloves, cardamom, nutmeg, and salt. The original recipe gives 6–8 hours on low; actual timing will depend on the apples and equipment. Follow the slow cooker's operating instructions. For stovetop cooking, monitor the pot and stir to prevent sticking or scorching.
Check the consistency. Continue cooking until the apples are soft and the mixture is thick. Do not rely on elapsed time alone, and do not let the mixture burn or cook dry.
Blend and add vanilla. Remove from the heat or turn off the slow cooker. Use an immersion blender rated for the mixture's temperature, following its instructions and avoiding splashes. If using a countertop blender, follow its hot-food restrictions and cooling requirements; never seal hot food in a blender not designed for it. Blend until smooth, then stir in the vanilla.
Cool and refrigerate. Divide into clean food-storage containers suitable for the temperature, cool promptly, cover, and refrigerate. This recipe does not provide a tested storage duration and must not be treated as shelf-stable or used as canning guidance.
Serve. Use clean utensils to portion the apple butter. Try it on toast or with yogurt, and return the remaining container to the refrigerator.
A note about preservation
Do not use the previous general water-bath instructions to can this tea-modified recipe. For shelf-stable apple butter, use a tested preservation recipe from a recognized food-preservation authority and follow its ingredients and processing instructions exactly.
Serving ideas
Use this apple butter as a spread or a small addition to another dish. If using it in baking, follow a recipe designed for apple butter rather than assuming it can replace butter, sugar, or another ingredient in equal quantities.
