- spread it on buttered toast
- add it to bbq sauce
- try it on a burger
- top your pancakes or waffles with it
- add it to your charcuterie board
- 5 lb cooking apples
- 1 cup apple cider
- 2 tbsp orange juice
- 1 cup brown sugar
- 1/2 cup granulated sugar
Combine the apples, cider, and orange juice in a large Dutch oven and bring to a boil over high heat.
Reduce the heat and simmer, covered, stirring occasionally, until apples are soft — 30 to 40 minutes.
Remove the pan from the heat. In small batches, purée the apples and any cooking liquid through a food
mill. Return the purée to the Dutch oven, add the sugars, and bring to a boil, stirring constantly.
Cook, still stirring, until the purée thickens slightly — about 10 minutes.
Reduce heat to low, partially cover, and simmer for 1 hour.
Transfer the butter to a clean jar and cool completely. Store refrigerated for up to 1 month.