Lee's Apple Butter

Every fall, our friend Lee links to an apple butter recipe on Facebook and enthusiastically encourages people to make it. She makes it a little differently than the link. I make it a little differently than Lee. And despite the fact that I've never actually had the version that Lee makes and this recipe is not exactly Lee's version, I always think of it as hers.

Lee's Apple Butter
as adapted from Cooking Light's "Overnight Apple Butter"

10 medium apples - peeled, cored, and cut into large chunks
1/2 cup brown sugar
1/4 and 1/4 cups honey
1 tbsp. ground cinnamon
1/4 tsp. ground cloves
1/8 tsp. ground nutmeg

- Combine all ingredients (except second 1/4 cup honey) in heavy saucepan.
- Cover and cook over medium-low heat for at least an hour, stirring occasionally, until apples are very tender.
- Remove from heat and combine with hand blender (or transfer to a regular blender on low) - this where "real" apple butter recipes involve a sieve or a hand mill. Pbbbbth.
- Add remaining honey and continue to heat (uncovered) on low for 30-45 minutes, until mixture becomes more caramelized. It will begin to take on a deeper flavor than apple sauce.
- Allow to cool and move into containers. Will freeze if you like!
- Use to spread on english muffins or toast, or use when making monkey bread or coffee cake.