- 4
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
- 1/2 teaspoon kosher salt
- 1 tablespoon apple cider vinegar
Preparation
Step 1
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.
Makes 4 cups.