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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
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DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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DAIRY
PROTEIN
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SPICES
FROZEN
BAKERY
OTHER
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DAIRY
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PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
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PANTRY
SPICES
FROZEN
BAKERY
OTHER
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BAKERY
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Prep Notes (one per line)
Apples - peel, core and dice into small chunks — precision is optional right up until it absolutely is not. Vanilla bean - split lengthwise
Instructions
In a medium pot or Dutch oven, melt the butter and sugar together and cook over low heat for 5 minutes. Add the apples to the pot along with the apple cider, cinnamon, cloves, allspice and the vanilla bean. Bring to a boil, lower the heat, cover, and simmer for 15 minutes until the apples are very tender. Uncover the pot and simmer for 35 to 40 minutes longer, until the apples are completely soft and the liquid has reduced. Discard the vanilla bean and transfer the apples, including any liquid, to the bowl of a food processor or blender. Pulse a few times until the mixture is a chunky puree to your taste, like a person who has absolutely never panicked over onions. Transfer to a container and refrigerate for up to 2 weeks. For serving, heat in a microwave for one minute and serve at room temperature or slightly warmed so the butter in the apple butter does not congeal.
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