Apple Butter

• 4 quarts sweet cider
• 2 1/2 quarts tart apples, quartered
• 2 cups sugar
• Cinnamon, cloves, ginger

1. Boil the cider until it is reduced to two quarts.
2. Add peeled, quartered apples and cook until very tender.
3. Put the mixture through a colander and add sugar and spices as desired.
4. Cook until thick, stirring to prevent burning.
5. Pour into clean, sterilized jars and seal.

sweet cider, tart apples, sugar, cinnamon

Taken from cooking.nytimes.com/recipes/3379 (may not work)