Cranberry Apple Butter

• 6 lbs mcintosh apples, quartered and cored
• 1/2 cup water
• 2 cups cranberries
• 1 cup sugar
• 2 teaspoons honey

1. In a large cast-iron casserole, combine the apples and water.
2. Cover and cook over moderate heat, stirring often, until soft, about 20 minutes.
3. Uncover and cook on low heat, stirring occasionally, until it forms a thickened puree, about 45 minutes.
4. Meanwhile, in a medium saucepan, cook the cranberries with sugar over low heat, stirring occasionally, until a thick puree forms, about 15 minutes.
5. Pass cranberry puree through a coarse strainer.
6. Then pass the apple puree through a coarse strainer and return it to casserole.
7. Cook over moderately low heat, stirring occasionally until very thick, about 15 minutes.
8. Add the honey and the cranberry puree and stir until blended.
9. Transfer the butter to a heatproof bowl and cool completely.
10. Pack into clean jars and refrigerate for up to 1 month.

mcintosh apples, water, cranberries, sugar, honey

Taken from www.food.com/recipe/cranberry-apple-butter-13369 (may not work)