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apple butter

* adapted from a martha stewart recipe

ingredients:

20 (approximately) apples: peeled, cored and quartered
1 cup unsweetened apple juice or apple cider
2 tablespoons coffee liquer (I used " ")
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon all spice
1 small pinch of ground cloves
1 cup sugar
2 tablespoons fresh lemon juice

instructions

1. Combine apples, cider/juice, liquer, cinnamon, nutmeg, allspice, vanilla, cloves, sugar and lemon juice in a large heavy-bottomed sauce pan. Place over medium-high heat and cook, stirring often (to prevent burning) until apples are broken down and look like apple sauce (about 1 hour). Mash any large pieces of apple with spoon to help them to break down.

2. Reduce heat to medium. Scrape out mixture from sauce pan and transfer to a smaller sauce pan. Continue to cook, stirring occasionally, until apples are completely broked down and butter is very thick and dark (about 2 - 2 1/2 hours).

3. Remove from heat and let stand to cool. Store in an air tight container for up to one month in the fridge or 6 months in the freezer.

Changes, hints, tips and thoughts for this recipe:

• I really changed this recipe: subbing in coffee liquer for brandy, adding vanilla to it, and I didn't add ginger or cardamom, simply because I didn't have any at the time. It turned out fairly delicious, if I may say so myself!