Ingredients

makes 2 cups

　　15 apples, such as Mutsu, Gala, or Golden Delicious (about 6 1/2 pounds), peeled, cored, and quartered

　　1 cup unsweetened apple cider

　　2 tablespoons Calvados (apple brandy) or regular brandy

　　1 large cinnamon stick

　　1 teaspoon ground ginger

　　1/2 teaspoon ground cardamom

　　1/2 teaspoon freshly grated nutmeg

　　1/4 teaspoon ground mace

　　Pinch of ground cloves

　　1 cup sugar

　　2 tablespoons fresh lemon juice

　　

Step 1

Combine all ingredients in a large heavy-bottomed saucepan. Cook over medium-high heat, stirring often with a large wooden spoon to prevent scorching, until apples have broken down into a saucelike consistency, about 45 minutes. Mash any large pieces of apple with the back of a spoon, if necessary.

　　

Step 2

Using a heatproof spatula, transfer apple mixture to a small saucepan. Reduce heat to medium-low, and continue cooking, stirring often, until apples are completely broken down and butter is very thick and dark, about 2 hours. Remove from heat, and let cool to room temperature. Refrigerate in an airtight container up to 1 month, or freeze up to 6 months.

　　Martha Stewart's New Pies and Tarts