rich amber sweetness.
With an abundance of inexpensive apples from the end of the storage season, this is much less expensive than buying apple butter at outrageous prices. I don’t recommend doing this on an unseasonably hot evening as I did. The oven’s on for a long time.
(these are relative ratios – I used 6lbs of empire and macintosh apples for this, and adjusted the rest)
1 pound assorted apples, peeled and chopped
1/2 cup apple cider
1/8 cup maple syrup
pinch Kosher salt
1/2 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of ground allspice
1. combine apples, cider, syrup and a pinch of salt (1/8 tsp) in a dutch oven or other pot you can put in the oven. You’ll need to. Heat over medium heat until it comes to a simmer, and leave the apples to soften. Takes about 20 minutes.
2. remove from heat. add lemon juice, cinnamon, vanilla, and allspice. Puree the mess with an immersion blender, or a regular blender in batches. You’ll want this to be very smooth.
3. place in a 250F oven, uncovered, and bake for 2 1/2 to 3 1/2 hours, stirring every 30 minutes. The apple goo will thicken an darken to a rich caramel brown.
4. remove from oven, let cool, and store in refrigerator. It won’t keep for too long, so share, and feast as is your inkling.