Post by carnation037 on Sept 27, 2002 1:45:56 GMT -6
Apple Butter w brandy
2 lbs. granny smith apples, peeled, cored, and quartered 1 c. good apple cider 1 c. dark brown sugar 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. ginger 1/4 tsp. ground cloves 1 tsp. fresh lemon juice 1 tbsp. freshly grated lemon zest 2 tsp. brandy
In a large pot add the apples, 1/2 c. of the sugar, and the cider and cook over medium heat until apples have softened considerably about 20 minutes. Add 1/2 c. of the sugar and the remaining ingredients and reduce heat. Cook until the sugar has dissolved. Remove from the heat and let cool to room temp. This mixture may be pureed in the processor or left this way for a much chunkier result. This should be tightly stored in refrigerator for no more than a month.