Chai Apple Butter
3 Tbsp Emperor’s Chai black tea
17 oz water at 200°F
2½ lbs apples, washed, unpeeled, uncored, cut into 1-inch chunks
½ oz Candied Ginger, chopped
½ cup Chai Sugar
½ cup packed light brown sugar
1/3 cup apple cider vinegar
pinch kosher salt
17 oz water at 200°F
2½ lbs apples, washed, unpeeled, uncored, cut into 1-inch chunks
½ oz Candied Ginger, chopped
½ cup Chai Sugar
½ cup packed light brown sugar
1/3 cup apple cider vinegar
pinch kosher salt
Steep tea in hot water for 5 minutes. Strain infusion fully into a medium, heavy-bottomed pot; discard tea leaves.
Add remaining ingredients except salt to pot. Bring to a simmer over high heat then reduce to medium-low. Cook, stirring occasionally, until the apples have softened and the liquid has reduced by half, 30 to 45 minutes. Remove from heat and let cool slightly.
Working in batches, ladle apples into a strainer or colander, and using a ladle or wooden spoon, press apple pieces to pass pulp through, leaving behind seeds and skin. Pour cooking liquid through the strainer to separate any remaining small pieces. This will yield approximately 2½ cups.
Return mixture to the same heavy-bottomed pot and cook on medium-low heat, stirring occasionally until mixture is thick, glossy, and deep brown in color, about 1 to 1½ hours. Around the 45-minute mark, things may begin to bubble rather violently as steam will struggle to push through the thickening mixture. Stirring constantly will help, but expect, and be careful of, a few spatters.
To test the thickness, spoon a bit onto a plate; the mixture should set almost immediately, with no spreading or wateriness. If not, cook another 8 to 10 minutes and test again. When desired consistency is reached, remove from heat; stir in salt and let cool completely. Transfer to storage container and refrigerate.
Add remaining ingredients except salt to pot. Bring to a simmer over high heat then reduce to medium-low. Cook, stirring occasionally, until the apples have softened and the liquid has reduced by half, 30 to 45 minutes. Remove from heat and let cool slightly.
Working in batches, ladle apples into a strainer or colander, and using a ladle or wooden spoon, press apple pieces to pass pulp through, leaving behind seeds and skin. Pour cooking liquid through the strainer to separate any remaining small pieces. This will yield approximately 2½ cups.
Return mixture to the same heavy-bottomed pot and cook on medium-low heat, stirring occasionally until mixture is thick, glossy, and deep brown in color, about 1 to 1½ hours. Around the 45-minute mark, things may begin to bubble rather violently as steam will struggle to push through the thickening mixture. Stirring constantly will help, but expect, and be careful of, a few spatters.
To test the thickness, spoon a bit onto a plate; the mixture should set almost immediately, with no spreading or wateriness. If not, cook another 8 to 10 minutes and test again. When desired consistency is reached, remove from heat; stir in salt and let cool completely. Transfer to storage container and refrigerate.