4 pounds McIntosh apples, peeled, cored,
cut into 1-inch chunks
1 1/2 cups apple cider
1/2 cup packed light brown sugar
1 tablespoon lemon juice
2 tablespoons crystallized ginger, minced
How to make this recipe:
Bring the apples, cider, brown sugar and lemon juice to a boil in a saucepan, stirring. Reduce heat to medium; simmer until apples fall apart, stirring occasionally, about 10 minutes. Purée in food processor or blender in batches with the minced ginger. Return to pan.
Partially cover apple butter and simmer over medium heat until reduced to 2 1/2 cups, stirring occasionally, about 20 minutes. Cool completely. Makes 2 1/2 cups. Transfer to covered containers and store in refrigerator for up to one week for best freshness
Recipe from: Brenda Hyde - SeedsOfKnowledge.com
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