6 lbs. apples, cored, peeled and chopped
8 cups cranberry juice cocktail
4 cups granulated sugar
1 Tbs. ground cinnamon
1 tsp. ground nutmeg
1 tsp. kosher salt (the original recipe did not call for this)
1 tsp. vanilla extract (the original recipe did not call for this)
1. In a large stainless steel saucepan, combine apples and cranberry juice cocktail. Bring to a boil over medium high heat. Boil, stirring occasionally, until apples are soft, about 15-20 minutes.
2. Using a potato masher, crush softened apples just until a uniform texture is achieved. (Original recipe says to transfer cooked apples in batches to a food mill or food processor fitted with a metal blade and process until a uniform texture is achieved, but do not liquefy. My apples always softened enough after cooking 15-20 minutes that I was able to use the potato masher method, making the perfect consistency!)
3. In a clean large stainless steel saucepan or dutch oven, combine apple pureee, sugar, cinnamon, nutmeg, and salt. Bring to a boil over medium high heat; boil, stirring frequently, until mixture thickens and holds it shape on a spoon. Remove from heat and stir in vanilla.
4. Meanwhile, prepare canner, jars, and lids.
5. Ladel hot apple butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more hot apple butter. Wipe rim. Center lid on jar; screw band down just until resistance is met, then increase to fingertip-tight only.
6. Place jars in canner, ensuring they are completely covered with water. Bring water to a boil and process apple butter in jars for 10 minutes. Wait 5 minutes, remove jars from water, cool and store, making sure all jars seal properly.
Makes about nine 8 oz. jars or four 5 pint jars.
Now You're Cannin',
Chef Alli