Chaga Apple Butter
the perfect autumnal addition to a bowl of oatmeal
I recently tasted apple butter for the first time at my local market. I had a sample and though I NEED TO MAKE THIS. This time of year is peak season for delicious local apples so i decided to make the most of it. I started to research recipes and noticed the long cooking time would lend itself nicely to adding in some helpful herbs like Chaga and cinnamon, for an extra immunity boost for winter!
This recipe is easy to make and to use. Apple Butter works well in replacement of jam on toast or really nicely topped on oatmeal or pancakes in the morning! This recipe is gluten, dairy and refined sugar free and uses a handful of ingredients. I find it does help to have an Instant Pot to cut down cooking time significantly, but stove-top and slow cooker both work well too, just make sure you have time to watch the stove for a few hours before making.
What is Chaga?
Chaga (Inonotus obliquus) is a type of mushroom that grows mainly on birch trees in northern Europe, Asia, Canada, and the northeastern United States. The mushroom has a hard texture that can be dried, powdered, and used to make Chaga tea, extracts, or tinctures. Chaga has been used in traditional Chinese and folk medicine for centuries, commonly known as the "King of Medicinal Mushrooms" Chaga is the second most antioxidant-rich food in the world aside from raw cacao.
Chaga mushrooms are renowned for improving immune function. Chaga has strong antibacterial and antiviral properties making them helpful in preventing and recovering from colds and flus. They are also anti-inflammatory due to their high levels of antioxidants like Superoxide Dismutase (SOD) which help combat free radicals, preventing cellular damage and supporting cellular regeneration.
How to use Chaga
You can easily find chunks, tinctures or powders of chaga at health food stores but not much information on how they should be prepared. This part is actually quite important! The cell walls of chaga are made of chitin, which is a hard material therefore making it indigestible without proper preparation. We must extract to release the bioactive ingredients to reap the benefits of using chaga. For this recipe we will be using hot water extraction. Simply put it’s simmering the chaga for upwards of 1 hour. I like to add chaga to a recipe like this one because I know I will be simmering this mixture for a long time, chaga also makes a great addition to slow cooking broths as well.
Another easy way to use chaga is by tincture. A tincture is an alcoholic derivative of a plant, mushroom or herb. Tinctures are more effective in extracting the medicinal components and preserving them for longer periods of time. Tinctures are also useful because they're simple to use, quickly absorbed, and easily added to your diet. I love using this Chaga tincture from Giddy Yoyo or this mushroom combo tincture from Rainbo Mushrooms and adding them to my morning coffee or just taking a dropper full on the go when I’m feeling a cold coming on.
What about Cinnamon?
Cinnamon is a commonly used spice with a ton of amazing benefits, it’s a warming spice that is naturally anti-inflammatory, full of antioxidants and great for keeping blood sugar balanced. Studies show that cinnamon also helps to improve memory and cognition.
But before you sprinkle some on your apples or oatmeal make sure you are using true Cinnamon! These days over 90% of cinnamon sold in grocery stores is the Cassia variety. This type of cinnamon is slightly darker, more bitter and cheaper to produce. Unfortunately contains high amounts of coumarin. This substance is pro-inflammatory, can cause potential liver issues if used excessively and does not have as many of the benefits of true Celyon cinnamon. When purchasing cinnamon at a grocery, bulk or health food store look for Ceylon or True cinnamon in the label. My favorite brand for cinnamon is Cha’s Organics.
Ok and now we make APPLE BUTTER!!
Most recipes I found make upwards of 6 cups, which feels impossible for me to use in a realistic amount of time. This recipe makes about two cups but is easily doubles if you want to make more to share with a friend.
Chaga Apple Butter
Makes approx 2 cups
Ingredients
4 large, tart apples ( I use Empire but Macintosh also work well)
1 Tbsp true cinnamon ( my favorite is from Cha’s Organics)
1 Tbsp Chaga Powder
¼ tsp clove powder
¼ cardamom powder
¼ cup apple cider (or water)
Pinch of salt
**to make this recipe sweeter feel free to add 2-4 pitted dates
Directions
Wash, core and chop your apples into large chunks or eighths and add them to you Instant pot along with all other ingredients. Stir to make sure each piece of apple is coated in the spices.
Add the cover to your Instant Pot and make sure the lid is on sealing. Set the pressure cooker on high for 25 minutes.
Once pressure cooking has stopped allow the mixture to remain on low for 1 hour. When the hour is up, remove the lid and allow the mixture to cool slightly.
Then blend all ingredients together to make a paste like consistency. You may use an upright or immersion blender depending on how smooth you would like the apple butter. If the mixture feels too loose, turn Instant pot back on low and simmer the mixture uncovered until the mixture reaches the desired consistency.
Let cool and store in a glass jar or container in the fridge for up to 3 weeks, or try freezing for up to 3 months.
To make on the stove simply add all of the ingredients to a heavy bottom pot on medium heat and let come to a boil. Then reduce heat to low and let the apples simmer for 2 hours or until they fall apart. Continue with the blending and simmering if needed.