Apple Butter
Serves: about 5½ cups
 
Ingredients
  • 1⁄2 cup apple cider
  • 1⁄3 cup granulated sugar
  • 1⁄3 cup firmly packed light brown sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons ground cinnamon
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon ground nutmeg
  • 1⁄4 teaspoon ground cloves
  • 5 pounds Honeycrisp apples (about 8 medium apples), chopped
Instructions
  1. In a medium or large saucepan, whisk together cider, sugars, lemon juice, cinnamon, salt, nutmeg, and cloves. Add apples, and stir until coated. Cook over medium heat, stirring occasionally, until apples are soft and begin to break down, about 30 minutes.
  2. Using an immersion blender, purée apple mixture until smooth. (Alternatively, ladle apple mixture into the container of a blender. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Blend until smooth. Return to saucepan.) Cook over medium-low heat, stirring occasionally, until mixture becomes thick, about 1 hour. Transfer to a heatproof container, and let cool completely. Refrigerate in an airtight container for up to 3 weeks, or freeze for up to 1 year.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/apple-monkey-bread/