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Apple Butter

Lisa Kalabokis

All seasons

Apple Butter

Yield: 3.5-4 cups


4 pounds apples (about 10-12 medium), washed, unpeeled, uncored, cut into 1-inch chunks

½ cup apple cider vinegar

4 allspice berries (optional)

2 cinnamon sticks (optional)

1 2-inch piece of ginger, peeled and sliced (optional)

1 ¼ cups granulated sugar (preferably raw)

¾ cup light brown sugar

Small pinch kosher salt


  1. Combine first 5 ingredients and 4 cups water in a large, heavy bottomed pot over high heat. (A dutch oven would be perfect for this!) Bring to a simmer and reduce heat to medium-low. Cook, stirring occasionally, until the apples are completely softened and the liquid has reduced by half, about 35 to 40 minutes. Remove from heat and let cool slightly. Save pot for later use.
  2. Remove any whole spices that were used, and pass the apples through a food mill. If you don’t have a food mill, use a strainer or colander. Working in batches, ladle apples into a strainer or colander, and using a ladle, wooden spoon or spatula, press apples to pass pulp through, leaving behind seeds and skin.
  3. Place apple pulp in the same large, heavy-bottomed pot, add raw sugar and light brown sugar and stir until completely dissolved. Continue to cook mixture on

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