Farm Apple Butter
Created by Art Smith
Apple butter is worth making simply for the aroma it sends throughout the house—not to mention what it does for muffins, toast and even pancakes and waffles.
Servings: Makes 3 cups
  • 3 pounds Macintosh apples , peeled, cored, and sliced
  • 3 cups natural apple cider
  • 1/4 cup honey
  • 1/4 cup (packed) light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • Directions
    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

    Nutritional Information
    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


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