This smooth, spiced-up apple butter is irresistible! It is a perfect snack or addition to any meal. It’s delicious when served with the Peppery Pork Roast and Spiced Cider–Soaked Roast of Turkey (see Chapter 4). In this pumped-up Paleo dish, the apple cider breaks down the apple slices, and the invigorating fall-flavored spices give this “butter” a ton of sweet heat. This is a perfect recipe to use up leftover apples after apple picking.
Yields about 1 quart
• 6 apples (preferably Gala or Cortland), sliced
• 1 cup apple cider
• 2 teaspoons cinnamon
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon ground cloves
1. Cook the apple slices and cider in a sauce pot over medium heat, stirring frequently until it comes to a boil. Lower the heat and simmer for about 30 minutes, stirring periodically.
2. Stir in all the spices, and continue simmering for another 30 minutes (and continue to stir). Cook until the slices of apple have broken down and the mixture is thick, and then remove from heat. Use an immersion blender to mix if desired consistency is not reached by stirring.
3. Transfer to 1 large or 4 individual airtight containers, and store in the fridge
