Apple Butter

• 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

1. Combine all ingredients in a large heavy-bottomed saucepan.
2. 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.
3. Mash any large pieces of apple with the back of a spoon, if necessary.
4. Using a heatproof spatula, transfer apple mixture to a small saucepan.
5. 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.
6. Remove from heat, and let cool to room temperature.
7. Refrigerate in an airtight container up to 1 month, or freeze up to 6 months.

apples, apple cider, calvados, cinnamon stick, ground ginger, ground cardamom, nutmeg, ground mace, ground cloves, sugar, lemon juice

Taken from www.epicurious.com/recipes/food/views/apple-butter-389684 (may not work)