Ingredients

The following ingredients have 4 Servings
  • 4 lbs apples (about 8 large peeled, cored, and chopped)
  • 1/2 cup cider
  • juice of 1/2 lemon
  • 1 cinnamon stick
  • 2 star anise
  • 10 whole cloves
  • 10 allspice berries

Instruction

  • Put the apples and cider in a large heavy bottomed pot.
  • Tie the whole spices up in a cheesecloth bundle and add them to the pot. Bring to a boil, then cook, uncovered, for 20 minutes, stirring occasionally.
  • Remove the spice sack, and puree the apples in a high speed blender or food processor. Work in batches, if necessary.
  • Return the puree to the rinsed out pot, and continue to cook for 10 to 15 more minutes, stirring often, until thick. I add the spice sack back in at this stage. Note: the butter will sputter quite a bit, so covering the pot with a splatter screen helps. The butter is done when you can drag your spoon across the bottom of the pan and leave a trail without any liquid filling it in.
  • Remove the spice sack, and fill a jar or jars. Let cool before capping and refrigerating. Plan to consume within 2 weeks, or freeze for longer storage.