Apple Butter

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Apple Butter

 

Makes 2 cups

 

 

20 applessuch as Empire or Golden Delicious (about 6

1/2 pounds), peeled, cored, and quartered

1 cup apple cider

2 tablespoons Calvados, a French apple brandy

(regular brandy can be substituted)

1 large cinnamon stick

1 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/2 teaspoon ground nutmeg

1/4 teaspoon ground mace

1 small pinch of ground cloves

1 cup sugar

2 tablespoons fresh lemon juice

 

1. Combine apples, apple cider, Calvados, cinnamon,

ginger, cardamom, nutmeg, mace, cloves, sugar, and

lemon juice in a large heavy-bottomed saucepan. Place

mixture over medium-high heat, and cook, stirring

often with a large wooden spoon to prevent scorching,

until apples are broken down and saucy, about 1 hour.

Mash any large pieces of apple with large wooden spoon

to help them break down.

 

2. Reduce heat to medium. Using a rubber spatula,

scrape out apple mixture from pan, and transfer to a

small saucepan. Continue cooking, stirring

occasionally, until apples are completely broken down

and butter is very thick and dark, about 2 1/2 hours.

Remove from the heat, and let stand to cool. Store in

an airtight container for up to 1 month in the

refrigerator or 6 months in the freezer

 

 

 

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