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Butter, Apple II (P)
Yield: 2 cups

20 apples such as Idared or Empire
1 cup apple cider
1 large cinnamon stick
1/2 teaspoon ground nutmeg
2 tablespoons lemon juice
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground mace
1 pinch ground cloves
1 cup sugar
2 tablespoons fresh lemon juice

Peel, core and quarter the apples.

Combine apples, apple cider, cinnamon, nutmeg, and lemon juice 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.

Heat oven to 200°F. 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.

Posted by Andi Darnell

Nutritional Info Per Serving: NA