Blushing Apple Butter
|Granny smith apples||3 3⁄4 Pound, peeled, cored, and thinly sliced|
|Apple cider/Apple juice||1 1⁄2 Cup (24 tbs)|
|Cranberries||1 Cup (16 tbs)|
|Lemon peel strip||3|
|Fresh lemon juice||3 Tablespoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
In 5 quart Dutch oven, heat apples, cider, cranberries, lemon peel, and lemon juice to boiling over high heat.
Reduce heat to low; simmer, uncovered, 10 minutes or until apples are very soft, stirring occasionally.
Stir in sugar; heat to boiling over high heat.
Reduce heat to medium; cook, partially covered, 1 hour or until apple butter is very thick, stirring occasionally (mixture may sputter and splash, so be careful when stirring).
Spoon apple butter into blender in small batches and blend (with center part of blender cover removed to allow steam to escape) until smooth.
Spoon apple butter into jars or crocks for gift giving.
Store tightly covered in refrigerator for up to 3 weeks.