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Photo by Erin Adams

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yields

Makes 1½ quarts

    Ingredients

  • 5 pounds apples, cored and seeded
  • 1 cup brown sugar
  • ¼ cup sorghum or honey
  • 1 tablespoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
steps

1. In a large bowl, toss apples with other ingredients to evenly coat.

2. In a large, heavy-bottomed pot over medium heat, combine apples with a few tablespoons of water. When the apples begin steaming, reduce temperature to low and cover pot. Stirring every 10 minutes to avoid scorching, cook apples for 45 minutes to 2 hours (cook time will depend on apples used). The apples are done when they’ve cooked down to a dark brown mash.

3. Using an immersion blender, blend apple butter until smooth. (Alternatively, you can allow apple butter to cool completely before blending in a traditional blender.) Allow to cool before use.    

From Eatymology: Apple Butter

  • Recipe from Kaley Laird of the Rhu, Asheville, North Carolina

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