Spiced Apple Butter

This is actually the first year I have ever made apple butter from the apples we've collected from our favorite farm, but man do they deliver. I've spread this butter on puff pastry, toast, pork chops, ice cream, you name it! This somewhat spicy and sweet treat is perfect for your fall table. Cheers!

Ingredients:

4 pounds of apples chopped into quarters, leave the seeds (the pectin will help firm it up)
1 cup apple cider vinegar
1 1/2 cups water
1 cinnamon stick
1 tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp cayenne
1/4 tsp allspice
1/4 tsp cloves

Directions:

1. In a large stockpot on medium heat add your apples, vinegar, water, and cinnamon stick. Bring to a boil for 5 minutes then turn the heat on medium low. You will be cooking your apples down for 45 minutes to 1 hour in order to get them very soft. Stir frequently so they do not burn
2. Once apples have softened fully, pour bit by bit into a mesh sieve over a large bowl 
3. With a wooden spoon slowly push the apples through the sieve so the only things remaining are the skins, cinnamon stick and seeds. Once the apples have been strained, return puree to the stockpot
4. Turn stove to medium low heat and add all of your spices and mix until fully incorporated
5. Cook your puree down (and stir frequently so nothing burns) until the contents are sticky enough to where the puree does not fall off a metal spoon. You want this to be very thick, so cooking as much water out of the puree as you can is important, you do not want applesauce
6. Once contents have cooked down remove from heat and let sit for at least 30 minutes before you serve!

*If you are canning your contents make sure to sterilize your jars so your apple butter will last longer in the fridge!