Source:

Connie Morton

Serves/Makes:32oz. (one mayo

Ingredients

• 18 peeled, cored and quarted apples
• 1-1/2 cups (350 ml) of apple juice or cider
• 1/8 t ginger
• 1/8 t clove
• 1/8 t nutmeg
• 1/8 t allspice
• 1/8 t mace
• 1/2 t cinnamin
• 1/4 c molasses (may be subsituted with sugar for a milder flavor)
• 1/4 c brown sugar
• 3T lemon juice
• a pinch of salt

Preparation

• Once apples are prepared, place in a large sauce pan.
• Add all ingredients and mix until apples are coated
• Bring to a boil and then turn down to a simmer.
• Use a potatoe masher to periodically smash the apples.
• Once the apples begin to breakdown and the sauce starts to darken, the spice should be altered.
• Take a small taste and adjust both the taste and the smell to enhance your favorite spices.
• After about 1 1/2 to 2 hours the sauce is at an applesauce stage and can be eaten as such.
• For apple butter continue cooking until the sauce is moist and pulls away from the pan when stirred, almost like a wet brownie batter.
• At this point allow to cool.
• Blend in a blender until smooth and place in a jar for refrigeration.
• This is great over cottage cheese.
• This recipe yeilds a large portion.
• If a smaller portion is desired simply cut down the number of apples used and lessen the spices.

Comments

This recipe is extremley variable. The measurements given are simply a suggestion. To make good apple butter, go by smell. Alter the amounts so that your favorite flavor is enhanced. In other words, have fun with it and create your own special taste.