Homemade Apple Butter

Bring 6 lb. mixed sweet and tart apples, unpeeled, uncored, chopped, 6 cups apple cider, 1 cup raw or white granulated sugar, or light brown sugar, one 3" cinnamon stick, 3 whole cloves, and ½ tsp. Diamond Crystal or ¼ tsp. Morton’s kosher salt to a boil in a large wide pot. Cook over medium-high heat, stirring occasionally, until most of the liquid has evaporated and apples are very soft, 1–1½ hours.

Discard cinnamon stick. Pass apple mixture through the fine disk of a food mill, or strain through a coarse-mesh sieve, pressing with a rubber spatula. Discard peel, seeds, and cloves.

Preheat oven to 350°. Transfer apple mixture to a 13x9" baking pan and bake, stirring every 30 minutes, until reduced by half and very thick and dark amber, 1½–2 hours. Stir in 1 Tbsp. apple cider vinegar or lemon juice; let cool in pan. Do Ahead: Apple butter can be made 1 month ahead; transfer to an airtight container and chill, or freeze up to 3 months. Editor’s note: This recipe was first published online in September 2016; it has been updated for style. Head this way for more of our best apple recipes →