There is no butter in Apple Butter. The apples themselves along with sugar and spices are blended and simmered into a tasty spread that can be served on toast or muffins, added to oatmeal, melted over pecans, spread on sandwiches – and I’m sure there are many more ways to enjoy apple butter.

Fresh
4 lbs. apples, Macintosh or other red variety
1 cup apple cider

Pantry
2 cups granulated sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves

Prepare apples
Peel and core the apples, and cut into 1/8-inch slices. Place one-quarter of the sliced apples into a blender along with 1/4 cup of apple cider and blend until smooth. Slowly add remaining apples and cider, alternating to maintain smooth consistency.

Boil apples
Transfer blended apples to a large Dutch oven. Add cinnamon, nutmeg, cloves, and 1 cup of sugar to the apples. Heat over medium heat until boiling. Reduce heat to low and simmer for 45 minutes to 1 hour or until mixture is thick. Transfer to a 1-quart container and cool in the refrigerator, should yield about 2 cups.

Serve
Serve warm and store in the refrigerator. Apple Butter can be canned to keep in the pantry.