Apple Cinnamon Butter

Cameron and I have found ourselves in a bit of a breakfast rut lately - eating the same things (mainly cereal) day in day out so I've been thinking a bit about ways to change things up.
I made a small quantity of Apple Cinnamon Butter last Autumn and it was delicious on toast in the mornings so I made a big batch today so we can add toast back into the mix.
I have read some great recipes for fruit butters in Apples for Jam and Festivals Together but I made this one up using what I had and what I fancied, using the methods I'd read about in the books above. Obviously you can fiddle with the recipe to suit your own tastes or cupboard contents and it works in much smaller quantities too.

Apple Cinnamon Butter

2 very large cooking apples
a little water
1 tablespoon lemon juice
2 teaspoons ground cinnamon
a pinch of ground ginger
3 tablespoons golden caster sugar
500g unsalted butter

Peel and core apples and chop into small pieces. Place in a saucepan with the cinnamon and ginger and a little water to stop them sticking or burning. Cover and leave on a low heat, stirring only occasionally until pureed (or still a bit lumpy if you like fruity bits rather than smooth). Take off the heat and leave to cool.
Meanwhile put the butter in a large bowl and beat (electric
beaters help for this) until soft and then beat in the sugar.
When the apple puree is cooled completely, beat into sugar butter mixture and put into jars.

Easy peasy and very yummy. The amounts above filled about one and a half pint sized jars (the other jar in the picture is some home made vanilla sugar).

I have plans for more breakfast recipes, particularly warm ones, as the weather starts getting colder.