Yield
4 cups (serving size: 1/4 cup)
Photography: Karry Hosford

How to Make It

Step 1

Combine apples and cider in a large stockpot; bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes or until apples are tender.

Step 2

Place apple mixture in a food processor; pulse 6 times or until chunky. Return to pan.

Step 3

Stir in sugar and remaining ingredients. Cook over low heat 1 hour or until thick, stirring occasionally. Discard cinnamon and star anise. Cover and chill.

Step 4

Note: Store in an airtight container in refrigerator for up to 1 month.

Chef's Notes

This treat needs to be refrigerated; a clear glass jar with a secure lid will work best. Tie a cinnamon stick and star anise to the jar with a ribbon or raffia to both decorate and hint at the flavorings inside. It's a spicy partner for toasted slices of Cheddar-Asiago Potato Bread, so consider giving them together. This is chunky apple butter, but if you like it smooth, process the mixture a bit longer.

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