ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Easy Apple Butter

Yield Makes about 3 cups
Test Kitchen Tip: Use a wooden spoon to draw a line through the apple butter on the bottom of the pot; if the line holds for 5 seconds before the apple butter merges back together, it's finished cooking.Hands-on 55 min.; Total 1 hour, 50 min.

Ingredients

  • 3 pounds crisp and sweet apples, such as Gala, Honeycrisp, and Braeburn, peeled (about 8 apples)
  • 1 cup apple cider
  • 1 1/2 cups sugar, divided
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

How to Make It

  1. Cut apples into 1-inch pieces. Bring apples, cider, and 1/2 cup sugar to a rolling boil in a Dutch oven over high heat. Cover, leaving lid slightly ajar, and boil 20 minutes or until apples are tender and most of the liquid has evaporated; stir every 5 minutes.

  2. Process cooked apples and cooking liquid in a blender until smooth. Return mixture to Dutch oven. Stir in cinnamon, cloves, and remaining 1 cup sugar. Bring to a boil over high heat. Reduce heat to low, and simmer, uncovered and stirring often, 15 minutes or until thickened. Cool about 45 minutes. Spoon into airtight containers, and refrigerate up to 2 months or freeze up to 6 months.