Prep 15 mins
Cook 2 hrs
Traditionally apple butters are made with cinnamon, and occasionally another spice or two, but I went the "creative" (or simple) route with Chinese Five Spice powder: cassia cinnamon, cloves, star anise, anise seed, and ginger. I'm in love with the complexity it adds, and the depth of the flavors. I highly recommend it, especially if having a house full of warm apple spices sounds just as good to you on a cold winters day as it does to me.
- 3 lbs apples, all but one peeled, all cored, quartered and sliced
- 1⁄2 cup apple cider
- brown sugar
- 1 tablespoon Chinese five spice powder (cassia cinnamon, cloves, star anise, anise seed, and ginger)
- 2 one pint jars, lids, and rings
- In a large pan, cook apples and cider over a low heat until soft. about 20 minutes.
- Using a food mill, blender, food processor, etc, puree the apples. Measure the amount of puree and add half as much brown sugar. Add the five spice powder. Return to the pan and cook over a low heat, uncovered, until thick and bubbly, roughtly one and a half hours. Stir occasionally.
- Preheat oven to 200.
- Place jars, lids, and rings, on a cookie sheet in the oven for 10 minutes to sterilize. When ready remove from oven and pour hot butter into the jars, tightly sealing with lids and rings. Invert (lid side down) on the countertop and leave to rest for at least one hour (this will seal the jars). Flip right side up and store in a dark cool cupboard or pantry. Refrigerate after opening.