Makes about 3 cups
- 3 pounds assorted apples - the sweeter the better
- 1/2 cup water
- 1/2 cup evaporated cane juice
- 1 tablespoon cinnamon
- Remove the stems from the apples, and quarter them – do not peel or core them. Add the apples and water to a large stock pot that is large enough to hold all of the fruit with room to spare, as the apples will expand as they cook.
- Cook over low heat, stirring frequently, until the apples are soft. Remove from heat and allow to cool enough to handle.
- Working in batches, push the cooked apples and liquid through a a fine-mesh sieve, discarding the skins and seeds, or process through a food mill (again, discarding the skins and seeds).
- Transfer the applesauce to a large saucepan; stir in the evaporated cane juice and cinnamon. Bring to a boil over high heat, stirring constantly, then reduce heat to a simmer. Continue cooking, stirring frequently, until the sauce has thickened and reduced by about a third (the apple butter will continue to thicken as it cools).
- Makes about 3 cups and can be frozen or processed in water bath canner for 20 minutes.
- Nutrition (per serving): 44 calories, <1g total fat, 0mg cholesterol, <1mg sodium, 63.2mg potassium, 11.6g carbohydrates, 1.5g fiber, 9.4g sugar, <1g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/apple-butter/