Apple Butter recipe

I became well-acquainted with this recipe when Mark and I made 80 jars of it (in one day) to give to our wedding guests four years ago. We've made it annually since, and it's so easy, and perfectly captures all those warm feelings of fall. It's thick, golden and oh-so-delicious!

I originally got the recipe from Michael Smith's Chef at Home (swoon!), but I know it by heart now. Plus, it's not a strict recipe, so there's lots of latitude for playing around (and we know I like that!).

In a big corn pot, simmer:

• apple juice, apple cider, or water (1/2 cup)
• brown sugar (1 cup)
• spices (galore: cinnamon, nutmeg, cloves, allspice, cardamom, whatever floats your boat)
• vanilla (splash)
• apples (10-12ish chopped and cored, but not peeled — it's too time-consuming to peel, am I right?!)

Simmer gently on low heat, stirring occasionally, until the apples get very soft. Then cook a bit more until it's thick and most of the liquid has evaporated (makes the kitchen smell so cozy!). Then blend thoroughly to desired consistency. I like mine super smooth and silky — not so keen on texture; so depending upon how the skins blend, I may or may not strain. This most recent batch I did strain, and I've set aside the pulp to use in some muffins, pancakes, or soup.

It's delicious on pretty much anything: tea biscuits, toast, crackers (oooh, maybe with some sharp cheddar cheese?!). Yummers!

Enjoy!