anothr recipe, for Fall

Hot Cinnamon Apple Butter

Serves: 32 (about 4 cups)

4 pounds apples

3 cups apple cider

1 cup sugar, plus more to taste

1/2 cup Brach's Cinnamon Imperials

1/4 cup apple cider vinegar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg 

Quarter the apples (do not peel or core). Place the apples in a large pot, add the apple cider, cover and bring to a boil. Reduce the heat to a simmer and cook until apples are soft, about 20 minutes. Press the apples through a chinois sieve or a food mill into a large bowl. Discard the remaining peels, cores and seeds in the chinois. Return the pulp and all of the liquid to the pot and stir in the sugar, cinnamon candies, vinegar, cinnamon and nutmeg until well-combined. Cook over low heat, stirring regularly to prevent scorching, until the apple butter is thicker than apple sauce, 4 to 8 hours. After 3 hours, taste for sweetness and add up to 1/2 cup more sugar if needed. Pour into hot, sterilized jars and seal. Let cool to room temperature before serving.

 

 

Source: Southern Kitchen

Billie C.

 I Live in Tennessee.

Garden zone 7b