Apple Butter

 Apple Butter

4 pounds apples, peeled, cored and cut in chunks
juice of 1 lemon (I think I’ll add the zest next time, it’s good)
1 cup apple cider
1/4 cup brandy
1 cinnamon stick
1 cup brown sugar
2 teaspoon ground cinnamon
¼ tsp cloves
pinch salt

This is a pain in the butt. But worth it.

This is a pain in the butt. But worth it.

Yum.

Yum.

Combine the apples, lemon juice, cider, brandy and cinnamon stick in a large, heavy pot.  Set the pot over medium/low heat, allowing the mixture to come to a gentle simmer.  Simmer for an hour, until the apples are very soft.  Carefully remove and discard the cinnamon stick.

 

I wish I could bottle this smell.

I wish I could bottle this smell.

When the mixture has cooled slightly, pulse it in your food processor.  I like a very smooth apple butter, so I pulse the shit out of it.  Return the puree to the stove and re-heat over low heat.  Stir in the remaining ingredients and cook for another hour or so, until the mixture is very thick.

I love my food processor.

I love my food processor.

Serve warm or at room temperature.  Store in an airtight container in the refrigerator.

 

 

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