Apple Butter
Makes approximately 6 cups
  • 8 apples*, washed, peeled, cored, and chopped
  • 3 cups apple cider
  • 2½ cups light brown sugar, firmly packed
  • 3 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  1. In a large stockpot over medium-low heat, cook apples and cider for 4 to 6 hours, stirring frequently. Remove from heat, and let cool.
  2. Place cooled apples in the work bowl of a food processor; pulse until smooth.
  3. Return apple mixture to pot. Add brown sugar, cinnamon, vanilla extract, allspice, and cloves, stirring to combine. Cover, and cook on medium for 2 hours, stirring often. Remove lid, and continue cooking for about 2 more hours, until apple mixture has cooked down to desired consistency. Remove from heat, and let cool.
Remaining Apple Butter can be stored by freezing. To freeze, spoon mixture into freezer-safe containers and store, frozen, for up to 6 weeks.
*For testing purposes, our test kitchen used a variety of apples, including Gala, Fuji, Red Delicious, and Granny Smith.
Recipe by Victoria at