3 ½ lbs. apples, peeled, cored, diced
1 C apple cider vinegar
½ tsp salt
1 C water
1 C brown sugar
2 tsp cinnamon
½ tsp nutmeg
1 ½ tsp vanilla
1 Tb butter
In a pot, combine the apples, vinegar, salt and water. Cover loosely and cook over medium heat, stirring occasionally, until the apples are soft and the liquid is almost gone, about 30 minutes.
Using an immersion blender, or small batches in a regular blender, blend the apples until smooth and satiny. Return to the heat and add the remaining ingredients. Simmer over medium heat, stirring often, about 15 minutes until the apple butter thickens.
This recipe made 8, 8-oz. jars, which I then canned according to the instructions that came with the jars (water processed for 8 minutes), but you can keep your apple butter un-canned in the fridge for up to 3 weeks, if you prefer.
Still too many apples? A Christmas morning brunch favorite: Apple Cheddar Omelets.