Slightly Boozy Apple Butter
Source of Recipe
"The Southerner's Cookbook: Recipes, Wisdom, and Stories"
"At harvest time throughout the Southern mountains, families would gather to make apple butter in large copper kettles over open fires — all-day affairs that helped feed entire communities. For the modern cook making apple butter, the labor is just as rewarding. After nine hours of largely passive stovetop simmering, as more and more liquid evaporates, the butter takes on a rich caramel color, aromatic with cinnamon and nutmeg. It's perfect with biscuits and just as good spread on slices of roast pork, too."
List of Ingredients
◦ 4 tablespoons (½ stick) unsalted butter
◦ 4 pounds assorted apples, peeled, cored, and chopped (8 to 9 medium apples)
◦ 2 cups unfiltered apple cider
◦ ¼ cup bourbon, Tennessee whiskey, or spiced rum
◦ ½ cup molasses
◦ ½ teaspoon ground cinnamon
◦ ¼ teaspoon freshly grated nutmeg
◦ ⅛ teaspoon kosher salt
In a Dutch oven, melt the butter over medium heat. Add the apples and cook until slightly softened, about 5 minutes. Increase the heat to high and add the cider and liquor; bring to a boil.
Reduce the heat to low and simmer, covered, stirring occasionally, until the apples are completely soft and light brown, about 45 minutes. Remove from the heat. In batches, purée the apples and liquid in a food processor for 1 to 2 minutes, until smooth.
Return the purée to the Dutch oven and add the molasses, cinnamon, nutmeg, and salt. Bring to a boil over medium-high heat. Reduce the heat to low and cook, stirring occasionally, until the mixture is thickened and caramel in color, 8 to 9 hours. Let cool to room temperature and store in an airtight container, refrigerated, for up to 2 weeks.
Makes 4 cups