1/2 cup apple cider vinegar
1/2 cup apple cider
2 cups water
1 cup sugar
1 Tbs cinnamon
1 Tsp cardamom
1 Tbs freshly grated ginger
1/2 tsp kosher salt
Combine the apples, vinegar, cider, and water in a large stock pot Bring to a boil. Cover and cook for 40 minutes, or until the apples are very soft.
Place a mesh sieve over a large bowl. Ladle the cooked apples into the sieve. Press down on them with a spoon to force the apple through to the bowl below, leaving the seeds and peel behind . Discard the seeds and peel, and return the apple puree to the pot. Stir in the sugar and the remaining spices.
Cook over low heat for 4-5 hours, stirring occasionally,
until the apple butter is reduced to about 3 cups and is very thick — a line drawn across the bottom of the pot with the spoon should take a few seconds to go away.
seal in glass containers refrigerate and enjoy!
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