Slow-Cooked Mango-Apple Fruit Butter
Ingredients
4 ripe mangos, peeled and diced (about 4 cups)
2 medium sweet-tart apples, peeled, cored and chopped (about 2 cups)
1/3 cup apple cider or water
1/3 cup packed light brown sugar
2 tbsp fresh lime juice, divided
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp kosher salt
1/2 tsp vanilla extract
Instructions
- Soften the Fruit: Combine the mango, apples, apple cider, brown sugar, 1 tbsp lime juice, cinnamon, ginger and salt in a medium heavy-bottomed saucepan. Cover and cook over medium-low heat for 15-20 minutes, stirring occasionally, until the apples are very tender.
- Puree Until Smooth: Remove from the heat and carefully blend with an immersion blender until completely smooth. Alternatively, transfer in batches to a blender, venting the lid to release steam.
- Reduce to Fruit Butter: Return the puree to the saucepan. Cook uncovered over low heat for 35-50 minutes, stirring more often as it thickens, until the mixture is glossy, darker in color and thick enough that a spoon dragged across the bottom leaves a trail for several seconds.
- Finish the Flavor: Stir in the remaining 1 tbsp lime juice and the vanilla. Taste and add a small pinch of salt or lime if needed.
- Cool and Store: Cool completely, then transfer to clean jars. Refrigerate for up to 10 days or freeze for up to 3 months. This recipe has not been developed or tested for shelf-stable water-bath canning.
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