With so many apples and little time for big productions, apple butter was just the thing to cook up this past weekend. My lovely assistant Josh helpfully peeled and cored two dozen apples while Frances and I sat and watched.
Approximately 24 apples peeled, cored and roughly chopped.
3/4 cup apple cider
Cook until apples are soft then puree.
Throw in a cinnamon stick and enough maple syrup to your taste (I used about 1/4 cup)
cook on a very low heat for a few hours stirring every so often. (I cooked mine for about 5 hours.)
It is essentially a high concentrated spreadable apple sauce.
After using 1 cup of the apple sauce for Thanksgiving dinner, I ended up with 12 small 125 ml. jars with a little extra to sample.