Supreme Apple Butter

Ingredients

• 1 (12 fluid ounce) can frozen apple juice concentrate, thawed
• 1/2 cup apple cider
• 4 pounds Macintosh apples - peeled, cored and chopped
• 3/4 cup dark brown sugar
• 1 cup apple brandy
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel, core and chop the Macintosh apples into small pieces, then put them in a large heavy pot.

2. Add the thawed apple juice concentrate, apple cider, dark brown sugar and apple brandy to the pot and stir to combine.

3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low so it simmers gently with the lid partly open.

4. Simmer for about 2 hours, stirring every 10 to 15 minutes with a wooden spoon so it does not scorch on the bottom, until the apples are very soft.

5. Stir in the ground cinnamon, ground ginger and ground cloves, then simmer uncovered for about 30 more minutes, stirring often, until thick and dark.

6. Remove the pot from the heat and purée the mixture smooth with an immersion blender, or in batches in a regular blender.

7. Let the apple butter cool for about 30 minutes, then spoon it into clean jars and refrigerate once cooled, or store as directed for canning.