Apple Butter

In a large, heavy pot or Dutch oven over medium-high heat, bring apples, apple cider, and brown sugar to a boil. Reduce heat to low and simmer, stirring occasionally to prevent burning, until apples are stewed and start to resemble applesauce, about 40 minutes.

Remove from heat. Using an immersion blender or potato masher, puree apple mixture until smooth.

Return pot to low heat. Add cinnamon and cloves, stir to combine, and bring to a simmer. Cover pot and cook, stirring occasionally, until butter has significantly reduced and turned from a honey color to a dark golden hue, about 90 minutes; the mixture may boil at some points, so keep stirring until the apple butter is significantly thickened. The butter is done cooking once it doesn’t run off a wooden spoon.

<strong>Make Ahead:</strong> Apple butter can be made 3 weeks ahead. Store in a glass jar with a tight-fitting lid and refrigerate.