Servings: Makes 3 cups
Bring the apples and cider to a boil over medium-high heat. Reduce the heat to medium-low. Simmer, uncovered, until the apples are soft, about 20 minutes.
Stir in the honey, brown sugar, cinnamon, allspice and cloves. Cook until the apples break down for a very thick sauce, 45 minutes to 1 hour.
Cool just until warm. In batches, purée in a food processor fitted with the metal blade or a blender. If the mixture seems watery, return it to the saucepan and simmer until it thickens. (The apple butter can be prepared up to 2 months ahead, covered tightly, and refrigerated.)
From Back to the Table by Art Smith
Based on 1/6 cup serving: 82 calories, 0.3 grams fat, 0.0 grams saturated fat, 0 mg of cholesterol, 3 mg sodium, 21.4 grams carbohydrate, 0.1 grams protein
Published on January 01, 2006