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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Wall-mounted magnetic spice jars — visible, organized, accessible
Hand-crank butter churn — homemade cultured butter from cream
Label maker for spice jars — uniform, readable, organized pantry
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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Wall-mounted magnetic spice jars — visible, organized, accessible
Hand-crank butter churn — homemade cultured butter from cream
Label maker for spice jars — uniform, readable, organized pantry
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In a large saucepan add apples and apple cider. Bring to a light boil, cover and simmer until apples are softened, approximately 20 minutes. Stir occasionally. With an immersion hand blender, process apples until creamy and smooth. If you don't have a immersion blender, process in batches in your food processor or blender. Then put the apples back into the pot. Over low heat add lemon juice, cinnamon, nutmeg, cloves and maple syrup. Stir until well incorporated. Cook uncovered for approximately 1 1/2 hours until thick and darkened, stirring every 5 to 10 minutes or so. Be careful not to burn the apple butter. Remove from heat. Let apple butter cool to room temperature. As it cools it will thicken more. Place in an airtight container and refrigerate for up to 3 weeks.