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Apple Butter Recipe Charlie Palmer Steak at Archer Hotel Napa


  • 5 pounds apples
  • 2 cups water
  • 1 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 3 1/2 cups white granulated sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1/2 teaspoon nutmeg
  • 1 lemon, zest plus juice


  1. Wash and clean apples, peel and core, then cut into quarters.

  2. Add water to a large pot, place on medium-high heat and bring to a rolling boil.

  3. Add cider vinegar and apples, lemon juice, lemon zest, vanilla extract, sugars and spices. Cover pot, reduce heat and simmer for 45 minutes or until apples are soft.

  4. Stir apples, as they need to cook down. Once apples are ready, remove from heat and place apples in a food processor, blending until smooth. Return apples to pot and cook for 6 hours, stirring as needed to keep from burning.

  5. Mixture will thicken over time. To check, put a small saucer plate in the freezer, place a spoonful of the butter on the plate and check for consistency. See if it will leave a trail or if it runs back together. Once done, store in the refrigerator.

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