I can think of no better way to celebrate a haul from an apple-picking excursion than to preserve it in rich, warmly spiced apple butter. Next time you’re at an apple orchard, pick up a few pounds of apples and a jug of cider so that you can make this delicious spread. It’s wonderful on warm biscuits or cornbread, but also quite versatile: Try it in muffin or quick bread recipes to replace some of the oil, stirred into oatmeal, dolloped onto yogurt or cottage cheese, or brushed onto pork chops before grilling.

Special Cooking Equipment Needed: Chef’s knife (one to try), apple corer (one to try), cutting board, medium saucepan, food mill one to try, wooden spoon, measuring cups and spoons

See Also

Blueberry Lemon Jam

Orange Grapefruit Marmalade

Baked Apples in a Whole Wheat Crust

Ingredients

• 1 cup apple cider, plus more if needed
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves

• Prep Time: 15 minutes
• Cook Time: 50 minutes

• Total Time: 65 minutes
• Yield: 1 1/2 to 2 pints

Preparation

1. In a medium saucepan, combine the apples and cider over medium heat. Bring to a simmer, then reduce heat and simmer, covered, until the apples are soft and mash easily when pressed with a fork, about 30 minutes. Fit a food mill with a medium disc and place it over a bowl. Pass the apples through the food mill, discarding any skins and other solids that don’t pass through the sieve.
2. Return the apple puree to the saucepan and add the brown sugar, granulated sugar, cinnamon and cloves. Simmer over low heat for about 20 minutes or until thick and spreadable, adding a little more cider if needed to keep the apple butter from getting too thick. When it reaches the desired consistency, let cool slightly, then spoon into covered containers and refrigerate or freeze until needed.