Apple butter, an intensely fruity and concentrated spread, is perfect with your choice of muffins, scones, and quick breads. Use Mutsu, Jonagold, Braeburn, or any other tart/sweet apple. It will keep in the refrigerator for up to a month or you can freeze it in an airtight container for up to six months.

　　

Ingredients

makes 6 to 7 cups

　　4 pounds tart/sweet apples, such as Mutsu, Jonagold, or Braeburn, peeled and cut into 1/2-inch dice

　　2 cups sugar

　　2 teaspoons ground cinnamon

　　1/2 teaspoon ground cloves

　　2 quarts fresh-pressed apple cider

　　

Step 1

Place the apples in a 3- or 4-quart noncorrodible pot. Stir in the sugar, cinnamon, cloves, and apple cider. Bring the mixture to a boil over medium heat. Cook, uncovered, for 30 minutes, stirring occasionally.

　　

Step 2

Turn down the heat to very low and cover the pot. Continue to cook for 3 hours, until a deep brown color.

　　

Step 3

Uncover the pot and continue cooking the apple butter until the liquid is cooked off and the apple butter is thick. Allow to cool for several hours at room temperature.

　　

Step 4

Spoon the apple butter into jars and cover with a lid.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.