Shelly's Recipe

SLOW ROASTED APPLE BUTTER

Category: Miscellaneous

2 tablespoons butter
3 pounds assorted apples, peeled, cored and cut into quarters
3 cups apple cider
Juice of 1/2 lemon
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon

In a Dutch oven over medium heat, melt butter and add apples. Cook apples until slightly softened, about 5 minutes. Add cider, bring to a boil and reduce heat to a simmer. Let simmer, partially covered and stirring occasionally until soft, about 30 minutes.

Preheat oven to 250 degrees.

Mash softened apples with a potato masher. Remove from heat and add lemon juice, lemon zest and cinnamon. Using an immersion blender, purée mixture until smooth. (If you do not have an immersion blender, you can use a potato masher.)

Pour apple mixture evenly into a shallow roasting pan or 13-by-9-inch baking dish. Transfer to oven and bake, stirring occasionally, until thickened and reduced, about 3 to 3 1/2 hours. Let cool before serving. Apple butter will keep refrigerated in an airtight container up to 5 days. Makes about 2 1/2 to 3 cups