Recipe information
Yield
makes 2 cups
Ingredients
15 apples, such as Mutsu, Gala, or Golden Delicious (about 6 1/2 pounds), peeled, cored, and quartered
1 cup unsweetened apple cider
2 tablespoons Calvados (apple brandy) or regular brandy
1 large cinnamon stick
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground mace
Pinch of ground cloves
1 cup sugar
2 tablespoons fresh lemon juice
Preparation
Step 1
Combine all ingredients in a large heavy-bottomed saucepan. Cook over medium-high heat, stirring often with a large wooden spoon to prevent scorching, until apples have broken down into a saucelike consistency, about 45 minutes. Mash any large pieces of apple with the back of a spoon, if necessary.
Step 2
Using a heatproof spatula, transfer apple mixture to a small saucepan. Reduce heat to medium-low, and continue cooking, stirring often, until apples are completely broken down and butter is very thick and dark, about 2 hours. Remove from heat, and let cool to room temperature. Refrigerate in an airtight container up to 1 month, or freeze up to 6 months.
