Ingredients:
10 medium apples
1 1⁄4 cups apple cider or juice
1⁄2 cup white or brown sugar
2 teaspoon ground cinnamon
3⁄4 teaspoon ground cloves
1⁄2 teaspoon allspice
Directions:
- Core the apples and chop into small pieces. If you are using a food mill, there is no need to peel the apples. If you don’t have a food mill, peel the apples first.
- Put apples in a large, heavy saucepan or dutch oven. Add the apple cider or juice. Bring to a boil, then reduce the heat to low. Cover and simmer, stirring occasionally, until the apples are very soft ( 1⁄2 – 3⁄4 hour).
- If you are using a food mill, put the apples through the mill to remove skins and return the puree to the saucepan. If you have peeled the apples, are not using a food mill, you will need to mash them a little.
- Remove the cover and stir in sugar, cinnamon, cloves and allspice. Simmer at very low heat for about another two hours, stirring occasionally to keep the mixture from burning.
- The mixture will gradually get thicker and darker brown. It is done when the mixture sheets from a spoon. You can also place a small quantity on a plate. When no liquid separates around the edge of the butter, it is done.
- This will keep in the refrigerator for about 2 weeks.