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Apple Butter

Apple Butter

Martha Stewart Living, October 1996 http://www.marthastewart.com/353201/apple-butter
4
Rated
80100(2)2
  • Yield Makes 2 cups

Ingredients

    • 20 (about 6 1/2 pounds) apples, such as Empire or Golden Delicious, 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

Directions

  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.

Cook's Note

Apple butter can be refrigerated in an airtight container for up to 1 month.

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