Jenny's spicy apple butter

Yield: 6 Pints

Measure Ingredient
4 pounds Cooking apples such as
Winesap, Jonathan, Golden
Quartered and cored
1 cup Apple cider
1 cup Cider vinegar
4 teaspoons Finely shredded orange peel
¼ cup Orange juice
2 teaspoons Ground cinnamon
½ teaspoon Ground nutmeg
½ teaspoon Allspice
2½ cup Packed brown sugar

In a 4-quart Dutch oven combine apples, cider and vinegar. Simmer, covered, about 20 minutes or until apples are very tender. Drain well. Process apple mixture, about ¼ at a time, in a food processor until smooth.

In a Dutch oven combine processed apple mixture, orange peel, orange juice. cinnamon, nutmeg, allspice and brown sugar. Simmer, uncovered, over low heat about one hour or until very thick, stirring often.

Pour into clean freezer containers or sterile jars. Seal, label and store in refrigerator or freezer. ***Endorsed By and Winner of Better Homes & Gardens August, 1992 Recipe Contest*** Holiday Gifts***

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