| Ingredients
6 pounds Dixon's Sparkling Burgundy apples, cored, peeled and
sliced
2- 3cups Dixon's Apple Cider (more or less, depending on how
liquid cooks out of apples when you boil them)
2 cinnamon sticks
2-3 cups dark brown sugar (that's about half a bag)
1 teaspoon grated fresh ginger
2 teaspoons powdered dried ginger
2 teaspoons cinnamon (Vietnamese cinnamon is the spiciest)
1/2 teaspoon all spice
1/2 teaspoon fresh grated nutmeg (though ground nutmeg will
do if you don't have fresh nutmeg)
Place apples,
cider,and cinnamon sticks in a large stock pot and cook over
medium high heat until the apples are soft. Stir occasionally.
You might have to add a little liquid to keep the apple mixture
from sticking to the bottom of the pot and burning. When
the apples are soft, remove from heat and allow to cool a
bit (This is important, since you're going to puree them
and hot apple mixture can easily explode out of a blender
or food processor and burn you). Remove the cinnamon sticks.
Puree apples in a food processor until they're the consistency
of apple sauce. You should have 8 or so cups of puree.
Add to
puree: brown sugar (more or less to taste), 1 teaspoon fresh
ginger, 2 teaspoons of ground ginger, 2 teaspoons of cinnamon,
1/2 teaspoon all spice and 1/2 teaspoon fresh grated nutmeg.
Taste puree; it should be sweet and spicy. Adjust spices
to your taste.
Pour puree
into one or two 9x12 inch baking dishes, depending on how
much puree you've got you want it to fill the baking dish
about halfway. Place in a 275 degree oven and allow to thicken,
stirring every half hour (make sure you scrape the sides
and bottom), until the puree is a rich, dark brown and is
quite thick. Depending on your oven, this could take 3-4hours.
To store, you could place the hot puree in prepared canning
jars and process in a hot water bath. We're lazy, though,
so we put our apple butter up in the freezer in small plastic
containers. This is delicious swirled into oatmeal and makes
toasted apple sauce bread an even bigger treat!
Paul Johnson/Laura McNamara
Sacred Mountain Adventures
Edgewood, NM |
If
you would like to contribute a recipe, please send it to: recipes@dixonapples.com
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