Apple Butter

For making this Apple Butter, this is more of an old school way of doing it. Especially with how long it takes. I would highly recommend you do this on a day off with not much going on. It is worth it though and you'll have a large batch for a group or plenty for you! There are also so many uses for Apple Butter. The obvious would be to spread onto any kind of toasted bread, like an english muffin or cornbread. You can also swirl this into cheesecake batter before baking so there's an apple flavor. You could use this for cinnamon rolls too. Endless possibilities, have fun with it.

• 4 pounds (about 12-15, I use Granny Smith) peeled and chopped apples.
• 2 cups apple cider
• 1 cup brown sugar, I use dark but light is fine too.
• 1/2 teaspoons salt
• 1 tablespoon lemon juice
• 1-2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• cloves...I usually do a few good sprinkles. I really like the clove flavor but if you just want to do a little pinch, that is fine too.

1. Combine the apples, cider, brown sugar and salt in a dutch oven over medium-high heat.
2. Bring to a simmer, partially cover with the lid and cook until the apples are soft. This should take about 20 minutes. While the apples are cooking, pre-heat the oven to 250 degrees.
3. Remove the dutch oven from heat and stir in the lemon juice, cinnamon, vanilla and cloves.
4. Puree using an immersion blender or you can use a regular blender. You'll just need to spoon everything into it and blend. .
5. If you are using a regular blender, put the blended apples back into the dutch oven.
6. Put the dutch oven into the oven without a lid.
7. Stir every half hour until it is very thick and dark. This will take anywhere between 2 1/2 to 3 1/2 hours.
8. Remove from the oven and let it cool completely. I usually divide the butter into little mason jars or any type of sealed container. Put into the fridge to keep cool.