Pa. Dutch Apple Butter

1. 1

   Pour cider in heavy pan and boil 30 minutes over high heat until reduced by half.

2. 2

   Add apples. Reduce heat to medium and cook slowly, stirring often to prevent scorching, until apples are soft, about 40 minutes.

3. 3

   Remove from heat and press apples through fine sieve or puree in food processor.

4. 4

   Return puree to pan.

5. 5

   Mix in rest of ingredients.

6. 6

   Simmer about 45 minutes, stirring often until puree is very thick.

7. 7

   Ladle into pint jars (3).

8. 8

   Cover tightly and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.