Each year we make our annual trek up to the North Georgia Apple Barns. We fill up our car with local apples, apple cider, sourwood honey, apple butter and freshly dipped toffee apples. The other Southern ‘fall must’ is to eat a hand fried Apple Pie with ice cream and somehow it’s not quite fall without enjoying one.
When we drive through North Georgia’s apple country it makes us think of our Co. Armagh homeland and the ties from our Scots Irish settlers many years ago. It seems ‘the apple doesn’t fall far from the tree’ after all.
Hope you enjoy a few of our pictures and enjoy these last few days of fall!
If you grew up in the American South, chances are you love Apple Butter and make it every Fall, right? Well, it may also surprise you that even though I am from the Apple County of Ireland (Co. Armagh) the first time I tasted Apple Butter was when I moved to Georgia! So, I have taken the best of both worlds combing Irish butter with Southern style Apple butter. Delicious indeed, and we just love the butter slathered over Oatmeal, Apple and Walnut Scones…(which might be another blog post in the making…)
Irish Butter meets Southern Style Apple butter
So, here is the way I made my Fall Harvest Apple Butter…
Shamrock and Peach Apple Butter
¼ cup of Southern Style Apple Butter
½ cup Kerrygold salted butter
How to make it
Whip the butter and apple butter together by hand or with an electric beater.
Store in the refrigerator until ready to use and bring to room temperature to serve.
Southern Style Apple Butter
(Makes approx 1 1/2 pints of apple butter)
3 Lbs apples
1 ½ cups sugar
1 cup water
2 vanilla pods (split with seeds removed)
How to make it
Prepare apples by peeling, coring and roughly chopping.
Combine the apples, 1 cup of water and ½ cup of sugar and cook on low heat in a heavy based saucepan until the apples have softened and are beginning to break down, stirring occasionally
Allow the apples to cool slightly and then place in a blender to puree. Pass the apples through a drum sieve.
Return the apple sauce to the saucepan adding the remaining 1 cup of sugar and ½ cup of water.
Cook the apples on medium high heat so the apples begin to caramelize, stirring frequently and being careful the apples do not scorch (this will take at least an hour to achieve a rich dark caramel color. (Add a little extra water if necessary to the sauce as it caramelizes).
Remove from the heat and pour in to hot, sterilized jars.
Happy Fall cooking…and may those apples grow plump and those leaves start turning!