Cinnamon Clove Apple Butter

  • Yield: Makes 2 2/3 Cups

Source: Martha Stewart Living, October 1999


  • 2 pounds firm apples, cut into quarters
  • 1/2 cup apple cider
  • 2 teaspoons ground cinnamon
  • 2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • Grated zest and juice of 1 lemon


  1. Place the apples, cider, and 1/2 cup water in a large saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until apples are soft, about 20 minutes. Remove from heat, pass through a food mill, and return to the saucepan. Stir in the brown sugar, cinnamon, cloves, allspice, lemon zest, and lemon juice. Place the saucepan over low heat, and cook, stirring occasionally, until very thick and dark brown, 2 1/2 to 3 hours. Cool completely and serve, or store, refrigerated, in an airtight container, up to 2 weeks.


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