Wednesday, December 2, 2009
I like traditional apple butter as much as the next guy, but when I was at the market the other day, I realized I hadn't done anything with cranberries yet and that they would add a new dimension to an old standard. I decided not to use any spices to let the tart flavour of the cranberries shine through. I used half Spartan and half Lobo apples from Rougemont and beautiful fresh cranberries from Saint-Louis-de-Blanford, simmering them in unpasteurized local apple cider. The resulting preserve is pure, clean apple and cranberry flavour with a beautiful scarlet colour. So autumnal!