Autumn Harvest Apple Butter

1. Melt Butter and Dissolve Sugar

Begin by melting the unsalted butter in a medium pot or Dutch oven over medium heat. When the butter has fully melted, stir in the light brown sugar, ensuring it dissolves evenly into the butter, which should take about 5 minutes.

2. Prepare and Add Apples

While the butter and sugar are melding together, peel, core, and dice the Granny Smith and sweet red apples into 1-inch chunks. Add the diced apples to the pot along with the apple cider, ground cinnamon, ground cloves, ground allspice, and the split vanilla bean. Stir everything together to make sure the spices are well distributed.

3. Simmer the Mixture

Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes. This step is crucial as it allows the apples to soften and absorb the rich flavors of the cider and spices.

4. Continue to Simmer and Reduce

After 15 minutes, uncover the pot and continue to simmer the mixture for an additional 35-40 minutes. During this time, the apples should become completely soft, and the liquid will reduce significantly, concentrating the flavors. Stir occasionally to prevent sticking and ensure even cooking.

5. Process and Store

When the apples are fully tender and the mixture is thickened, remove the vanilla bean and discard it. Carefully transfer the mixture to a food processor fitted with a steel blade. Pulse the mixture about five times, which will give you a chunky purée that retains some texture. Allow the apple butter to cool slightly before transferring it to an airtight container. Store it in the refrigerator, where it will keep for up to two weeks.