We had an abundance of apples in our fruitbowl this week (thanks to a lovely giftbasket), and some leftover cider from Christmas. I came across an article in Good Housekeeping and decided to be resourceful. It called for fresh lemon, but I used the orange we already had. It also called for 5 lbs apples (about 10 apples), but I didn't have that many, so this is the halved version. I thought it turned out nicely. Husband agreed. Let me know if you try it out.
Apple Butter
5 apples, cored, peeled and cut in 8 wedges
1 cup apple cider
2-3 strips orange or lemon peel
3 Tbl. fresh orange or lemon juice
1 cinnamon stick
1/2 cup packed brown sugar
1. In a dutch oven, combine all ingredients except sugar, heat to boiling. Simmer on medium, partially covered 18-20 minutes or until apples are soft, stirring occasionally.
2. Stir in sugar; heat to boiling on high. Reduce heat to medium-low; cook, partially covered, 30-40 minutes or until very thick, stirring often and breaking up apples. Increase heat to medium-high; cook, stirring until spatula run along bottom of pan leaves a clean trail.
3. Discard peel and cinnamon stick. If needed, transfer to food processor and puree until smooth. Refrigerate in an airtight container for 3 weeks or freeze up to 6 months.
Makes 2 cups
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