Apple Butter
From the Kitchen of The Pioneer Women
Ingredients
3 lb. Granny Smith apples
3/4 c. apple cider vinegar
1/2 tsp. salt
1 c. water
1 c. packed light brown sugar
1 tbsp. apple pie spice (or pumpkin pie spice)
1 tsp. vanilla extract
Core the apples. Cut into wedges and place the pieces in a medium saucepot. (No need to peel the apples.) Add apple cider vinegar, salt, and water.
Set the pot over medium heat. Cover, leaving a little space open for the pot to vent, and simmer for 20–30 minutes, stirring occasionally. Turn off heat when apples are extremely tender and most of the liquid has evaporated.
Place apple mash and liquid in a food mill set over a large bowl. Grind the apples into a fine sauce. Discard the peels. (Don’t have a food mill? Peel the apples before cooking, and then puree the apple mash in the blender!)
Place apple sauce back into the original pot. Set back over medium heat and add sugar, spices, and vanilla. Simmer, stirring every couple minutes, until sauce thickens and turns dark brown, about 15 minutes.
Cool, then store in the refrigerator for up to 3 weeks, or can for long-term storage.
Makes 4 to 5 cups, depending on how much you cook it down.
