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