Narcoossee’s Apple Butter

Narcoossee’s Apple Butter Makes 1 Pint

• 6 cups Fuji apples, peeled and cut into 1/2-inch cubes

• 1 cup apple juice

• 1/4 cup brown sugar

• 1/4 teaspoon salt

• 1/2 teaspoon lemon juice

• 1/2 teaspoon ice wine vinegar or balsamic vinegar

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 vanilla bean

1. Place apples, juice, brown sugar and salt in a large saucepan. Bring to simmer over medium heat. Cover and reduce heat to low. Continue simmering for 20 minutes, or until apples are soft. Remove from heat.

2. Stir in lemon juice, vinegar, cinnamon and cloves. Split vanilla bean in half, lengthwise and scrape out seeds with a knife. Add to pan and puree with an immersion blender until smooth.

3. Return saucepan to stove and simmer over low heat, stirring every 5 minutes, for 30 minutes, until mixture is a deep amber color and apple butter reaches desired thickness.

4. Strain through a fine mesh sieve to remove any excess liquid.

5. Store in refrigerator for up to 7 days.

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