Make This Easy Apple Cider Butter
October 5, 2026
Words by Laura Oakley | Images by Michelle Doucette
I counted myself lucky to be asked to join Michelle and the Cookbook Club group this past weekend on the ocean in French Village. We gathered on a stunning Sunday afternoon (outdoors, in the sun!) to swap autumnal preserves – the perfect activity for the weekend before Thanksgiving. Michelle and I had tried our hand at canning preserves the week before at my place (my first time) making an easy apple cider butter recipe using heirloom-variety apples from her friend’s yard in Lahave. Thank you, Aimée (Simple Bites), for lending us the proper equipment, and giving us the tips to pull this off!
Luckily our foray into preserve-making turned out very well! Our apple cider butter was a huge hit, fitting well alongside mixed fall fruit chutney, tomato-vanilla jelly, haskap jam, pear chutney, maple granola, and as a bonus, some delicious pickles. Each member of the cookbook club brought something to serve with their preserves, and so we sat in the sun to eat, chat, and of course, style some incredible photos for Michelle to capture.
The apple cider butter that we made was super simple, and was slightly adapted from the Bernardin Complete Book of Home Preserving. The original recipe can be found on the Bernardin website.
Nova Scotia Apple Cider Butter
Ingredients:
6 lbs (2.7 kg) apples, peeled cored and quartered
2 cups (500 ml) Noggins Farms sweet apple cider
3 cups (750 ml) granulated sugar
1-1/2 tsp (7 ml) ground cinnamon
1/2 tsp (2 ml ) ground cloves
Read the directions here. The equipment we used included a large stainless steel stockpot, rack for inside the pot, jar lifter, Bernardin mason jars and lids, plus a magnetic lid tool.
How to Use Apple Cider Butter
Apple cider butter is a wonderful addition to Thanksgiving weekend, as it is versatile, and can be used in both sweet and savoury applications. We chose to serve our apple cider butter as a topping to basque cheesecake. It was particularly excellent with the Annapolis Fine Cheese Valley Gold on the cheeseboard (this locally-made cheese is similar to Gruyère). The butter pairs well with any sharp, aged cheese, and would especially shine in a grilled cheese. Other ideas include:
a topping for savoury meat pies like tourtière
a glaze for roasted pork
an accoutrement for baked ham
an accoutrement for a charcuterie and/or cheese board
a topping for warm oatmeal or overnight oats
inside a burger or sandwich (especially with blue cheese)
a simple spread for toast
Special thank you to Audrey Doucette for the beautiful flower arrangements!
