Recipe: Pennsylvania-Dutch Apple Butter (blender or food processor)

PENNSYLVANIA-DUTCH APPLE BUTTER

6 1/2 cups chopped peeled Granny Smith apple (about 2 pounds)
1 1/4 cups apple cider
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Combine apples and cider in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until tender.

Place apple mixture in a blender or food processor; process until smooth.

Combine pureed apple mixture, sugar, and remaining ingredients in pan; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until mixture is thick, stirring frequently. Cool.

Store butter in an airtight container in refrigerator up to 2 months.

Makes 3 cups (serving size: 1 tablespoon).
Source: Cooking Light magazine