New England Apple Butter

Step 1: Peel, core and cut each apple into eight wedges.

Step 2: Combine the apple wedges in a large pot (with a heavy bottom. Refer to Notes 1 and 2) with the remaining ingredients. Bring the mixture to a boil over high heat, reduce the heat and simmer until the apples are very soft, about 20 minutes.

Step 3: Put the apples through a food mill or ricer.

Step 4: Place the apple mixture and all the liquid back in a pot and return to a low simmer (Refer to Notes 1 and 2 below). Reduce by two-thirds or until the apple butter is thick and medium brown in color; this will take several hours.

Step 5: When finished, the apple butter can either be canned or refrigerated.

NOTE 1: This recipe can vary as the time it will take to cook. If cooking on really low heat it can take much longer, but the flavors will develop really nicely. You will ned to stir it occassionally to prevent it from burning and forming a crust at the bottom. If cooking at a higher temperature, you will need to stir constantly to prevent from burning. Scrape the bottome of the pot while you stir to make sure a crust is not forming at the bottom. Test for doneness by placing a small bit on a plate that has been chiled in the freezer. The apple butter should be thick but not runny.

NOTE 2: The wider the pan the better, as there is more surface for evaporation.