APPLE BUTTER
Makes about 2 cups
20 apples such as Ida Red or Empire (about 6 1/2 pounds), peeled, cored,
and quartered
1 cup apple cider
1 large cinnamon stick
1/2 teaspoon ground nutmeg
2 tablespoons lemon juice (about 1 lemon strained)
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground mace
Small pinch ground cloves
1 cup sugar
1. Combine all ingredients in a large, heavy-bottomed saucepan. Place
mixture over medium-high heat, and simmer, covered, stirring often with
a large wooden spoon to prevent scorching, until the apples are broken
down and saucy, about an hour.
2. Heat oven to 200 degrees. Uncover pot, transfer to oven, and cook
overnight until very thick and dark. Let stand to cool. Store in an
airtight container for up to one month in the refrigerator or up to
6 months in the freezer.
ALTERNATIVE METHOD:
This can all be done in a crockpot. Place a wooden spoon between the
pot and one edge of the lid to let the moisture out, and let it go for
9 hours with a stir now and then.
Also, I put the peels in the food processor and added them back into
the mix. I couldn't tell any difference in the end product.
