SPICED APPLE BUTTER

Ingredients

• 8 firm, crisp apples (I used Sweet Tango), cored + diced
• 2 Granny Smith apples, cored + diced
• 1 C cold-pressed apple cider
• 1/3 C pure maple syrup
• 5 cinnamon sticks
• 1 t vanilla bean paste
• 1/2 t ground nutmeg
• 1/2 t ground cloves
• dash of flaky sea salt

Instructions

1. In a large dutch oven, add all ingredients and mix to combine.

2. Over medium-high heat, bring to a boil. Reduce heat to low and simmer, covered, for 1 hour, stirring occasionally.

3. Remove from heat and remove the cinnamon sticks.

4. Transfer the stewed apples to a blender (or use a handheld immersion blender) and purée until smooth.

5. Return to the dutch oven and simmer for 1 hour, uncovered, until it thickens.

6. Allow to cool before transferring the apple butter to an airtight container. It can be kept in the refrigerator for up to one month.

Serves Makes 5 cups
Category: Breakfast + Brunch

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