Apple Butter

apple apple cider apple cider vinegar butter cinnamon clove sugar vegetarian

Rick Martinez

Makes about 4 cups

Source

Ingredients

6 pounds mixed sweet and tart apples, unpeeled, uncored, chopped

6 cups apple cider

1 cup raw or granulated sugar

1 3-inch cinnamon stick

3 whole cloves

½ teaspoon kosher salt

1 tablespoon apple cider vinegar

Method

Bring apples, cider, sugar, cinnamon, cloves, and 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.

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.

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 vinegar; let cool in pan.

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