Apple Butter

Apple Butter

from bonappetit.com
1 servings

This homemade apple butter is the perfect fix for when you have too many apples. It has a wonderfully intense apple flavor and holds for up to three months.

Ingredients

  • 6 lb. mixed sweet and tart apples, unpeeled, uncored, chopped
  • 6 cups unsweetened apple cider
  • 1 cup raw or white granulated sugar or light brown sugar
  • 1 3" cinnamon stick
  • 3 whole cloves
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton’s kosher salt
  • 1 Tbsp. apple cider vinegar or lemon juice

Directions

  1. 1

    Bring 6 lb. mixed sweet and tart apples, unpeeled, uncored, chopped, 6 cups apple cider, 1 cup raw or white granulated sugar, or light brown sugar, one 3" cinnamon stick, 3 whole cloves, and ½ tsp. Diamond Crystal or ¼ tsp. Morton’s kosher salt to a boil in a large wide pot. Cook over medium-high heat, stirring occasionally, until most of the liquid has evaporated and apples are very soft, 1–1½ hours.

  2. 2

    Discard cinnamon stick. Pass apple mixture through the fine disk of a food mill, or strain through a coarse-mesh sieve, pressing with a rubber spatula. Discard peel, seeds, and cloves.

  3. 3

    Preheat oven to 350°. Transfer apple mixture to a 13x9" baking pan and bake, stirring every 30 minutes, until reduced by half and very thick and dark amber, 1½–2 hours. Stir in 1 Tbsp. apple cider vinegar or lemon juice; let cool in pan.

  4. 4

    Do ahead: Apple butter can be made 1 month ahead; transfer to an airtight container and chill, or freeze up to 3 months.

  5. 5

    Editor’s note: This recipe was first printed online in September 2016. Head this way for more of our best apple recipes →