Recipe by: Valerie Musser

KORU® apples are wonderful for cooking as they are naturally sweet, juicy and taste of vanilla and spice!

During the holidays, there are so many ways to use apples, but two of my personal favorites are in apple butter and apple chutney.  They work great as a make ahead accompaniment to a charcuterie board or given as a homemade gift. 

Apple chutney is a savory condiment. It originated in India and has spread throughout the world due to its delightful flavors. It is sweet, spicy, and the vinegary finish goes great with meats, cheeses and even spread on sandwiches!

Apple Butter is a deliciously sweet condiment that can be spread on bread, put inside baked goods or just about anything you would normally put jam on.  Think of it like a deep, caramelized apple sauce. It has roots in Belgium, The Netherlands and even dates to the Middle Ages. 

KORU® Apple Chutney


  • 1 lb. of KORU® Apples (About 3)
  • 1 tbsp. butter
  • 1 cinnamon stick
  • 1 stars of anise
  • 5 whole cloves
  • 4 cardamom pods
  • 1 ½ tsp minced fresh ginger
  • ¼ tsp. red chili powder
  • 1 tsp. ground cumin
  • 5 tbsp. brown sugar
  • ¼ tsp. white pepper
  • 1 ½ tsp. curry powder
  • 1 onion diced


  1. Rinse your apples, peel, and chop finely. Set aside. Add butter to a heavy bottomed pot.  I use a cast iron Dutch oven that is 5 quarts. Add the spices (cinnamon, anise, cloves, chili powder, and cumin). When they begin to sizzle, add the ginger, and let it fry for a bit. 
  2. Add the apples, brown sugar, white pepper, curry, and diced onion. Stir and cook covered until the apples turn tender. When the apples are soft, remove the lid and allow some of the moisture to evaporate.  We are looking for the consistency of a jam. Mash a small portion of the mixture with a spatula to give it the proper thick consistency.
  3. Remove the pot from the heat and allow the chutney to cool completely.  Then you may store it in a clean glass jar.  Chutney keeps for several months in the refrigerator. You can also look up water bath canning methods for your area for long term preservation.

KORU® Apple Butter


  • 6 ½ pounds of KORU® Apples (cored only! The peels completely dissolve)
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tbsp. cinnamon
  • ½ tsp. nutmeg
  • ¼ tsp. cloves
  • ¼ tsp. cardamom
  • ¼ tsp. salt
  • 1 tbsp. pure vanilla extract

Instant Pot Method: (My favorite way to prepare apple butter is with my Instant Pot.)

  1. Add everything above into the 6 or 10Qt Instant Pot. Stir to incorporate. Turn the Instant Pot to “Manual” and pressure cook for 1 hour and 30 minutes.  When the time has passed allow the Instant Pot to naturally release.
  2. When the pressure is gone, remove the lid and either blend it with a blender that can handle heat or simply use an immersion blender to puree it right in the Instant Pot itself! Ladle into hot sterilized glass jars for storage in the fridge or follow water bath canning methods for your area to preserve your creation.

Crock Pot Method:

  1. Add all the ingredients to the crock pot.  Cook on low for 8-10 hours.  I love to do this overnight as you wake up to a glorious smell! 

Dutch Oven Method:

  1. You can also do this in a heavy bottomed pot like a Dutch oven as well, but it takes many hours of babysitting and stirring as to not burn the sugary sauce. 

These two condiments are wonderful together on a charcuterie display and or served alongside your holiday feasts!

Print Friendly, PDF & Email