Inundated with apples? If you’re not already, chances are you will be soon. It’s that time of year, after all. Here’s an apple butter recipe from evoo’s Peter McCarthy to keep you from getting overwhelmed and to make the fruits of your apple picking labor last as long as possible. His version combines sweet and tart varieties for balance (but you can pretty much use whatever you’ve got handy).
- 10 tart apples
- 10 sweet apples
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 2 quarts apple cider
- Peel, core and cut each apple into eight wedges. Combine the apple wedges in a large pot with the remaining ingredients. Bring the mixture to a boil over high heat, reduce the heat and simmer until the apples are very soft, about 20 minutes.
- Put the apples through a food mill or ricer. Place the apple mixture and all the liquid back in a pot and return to a low simmer. Reduce by two-thirds or until the apple butter is thick and medium brown in color; this will take several hours.
- When finished, the apple butter can either be canned or refrigerated.