Recipe adapted from The Kitchen Sink (where I tend to  find lots of inspiration)

Approx. 4 pounds apples (half a peck plus a few-this is obviously flexible), peeled, cored and cut in wedges
zest and juice from 1 lemon
1 cup apple cider (I used Seedlings Tart Cherry since its what I had...yum)
1/4 cup Brandy (or Calvados if your liquor cabinet is well stocked)
1 cinnamon stick
1/4 cup brown sugar (just throw in a handful)
1 heaping teaspoon ground cinnamon
pinch cloves or allspice
pinch salt

Combine the apples, lemon juice, lemon zest, cider, brandy and cinnamon stick in a large, heavy dutch oven. Set the pot over low heat, allowing the mixture to come to a gentle simmer. Simmer for an hour, until the apples are very soft. Carefully remove and set aside the cinnamon stick.

Puree the apples with an immersion blender. (if you don't own one, allow the apples to cool and puree in batches in a food processor or even a blender if you must, just don't liquify). Return the puree and the cinnamon stick to the stove and re-heat over low heat. Stir in the sugar, spices and salt and cook for another hour or so, until the mixture is very thick.

Serve warm or at room temperature. Store in an airtight container in the refrigerator.

Originally published at http://whitneyinchicago.wordpress.com/2009/11/07/applebutter/