Think “Carob Apple Butter Spread” next time you realize that you have jars of leftover unsweetened apple sauce in the pantry. A great response to that post-holiday question — “What do I do with all these apple sauce?” — apple butter spread is a tasty and mildly spiced spread that is smoother than regular fruit jam. Its light texture and richly concentrated flavor profile makes it fantastic on buttered toast or as topping for muffins, cakes, loaves, and even smoothie bowls.
However, similar with most homemade apple butter recipes, the classic problem with this cold weather staple is the amount of refined sugar involved. That’s where this recipe comes in! With just five ingredients, our Carob Apple Butter Spread recipe gives this winter favorite the needed healthy upgrade. Carob powder is used instead of brown sugar while keeping apples as the true star.
It’s truly the poster fruit butter spread recipe for the cooler months (colder in some areas). Cinnamon and real vanilla extract offer the right spice accents to achieve that warm, Autumn to Winter mood. Speaking of the end of the year mood, jars of carob apple butter spread make excellent holiday gifts too! You may want to keep that in mind as you prepare this at home.
Carob Apple Butter Spread Essentials
- Real apple sauce. We highly suggest using the unsweetened version.
- Organic carob powder. We will leave it for you to decide, whether you want to use raw carob powder or roasted carob powder.
- Cinnamon powder. This ingredient takes care of the lightly spiced aspect of this recipe.
- Vanilla Extract. As always, we only recommend using the pure and real kind.
- Salt. We really only need a pinch or small amount to help balance the sweetness.
These real food ingredients, a few minutes of preparation and a few minutes of cooking. That’s all you need to make this flavorful fruit spread.
RECIPE. Carob Apple Butter Spread
- In a medium size, non-stick frying pan or small sauce pan, cook the apple sauce on medium low heat to reduce the water content. Stir frequently with a heatproof rubber spatula.
- When the apple sauce is reduced and starting to thicken, mix in the carob powder, cinnamon and salt, stirring well and often with the spatula.
- Continue simmering until the sauce starts to feel like it is congealing and thick for a spreadable consistency.
- Stir in the vanilla and keep cooking and stirring as the alcohol evaporates from the extract.
- Transfer to a ramekin or small jar and let cool.
- Serve on gluten free or other healthy crackers or toasts.
- Cover and refrigerate any leftover.