Apple Butter

5.5 lbs. Apples peeled, cored, and chopped

1 Cup Brown Sugar

3/4 Cup Granulated Sugar

1 Tbsp. Ground Cinnamon

1/4 Tsp. Salt

1/8 Tsp. Ground Clove

1/8 Tsp. Nutmeg

1 Tsp. Vanilla Extract

1 Cup Apple Cider

In a Dutch oven, combine all of the ingredients and bring to a boil.

Once boiling, reduce the heat to medium low and cook stirring often for 25-35 minutes or until the apple pieces are softened.

Once apples are soft enough, use an immersion blender and blend until you have a smooth puree. (This can be done in a regular blender if you do not have an immersion blender.)

Keep cooking the apple puree making sure to stir often until it becomes thick. About 35-65 minutes.

Remove from heat once the puree is thick and shiny. Let cool and serve.

Apple butter can be stored in an airtight container and refrigerated up to two weeks.