- Prep time 20 minutes
- Cooking time 1 hour & 30 minutes
- Total time 2 hours
- Portion size 2 servings
Ingredients
Method
In Dutch oven or large, heavy-bottomed saucepan, bring apples and cider to boil over mediumhigh heat. Reduce heat and simmer, stirring occasionally, until apples are almost completely broken down and liquid has evaporated, about 30 minutes. Using handheld blender, purée mixture until smooth. Strain mixture into medium bowl, pressing down on solids to release juice. Rinse pan and return apple mixture to it. Whisk in maple syrup; add cinnamon.
ring to boil over medium heat. Reduce heat to low and simmer 1 1/2 hours or until mixture has reduced to a spread-like consistency. (Stir occasionally at first, then more often as it thickens. The butter will thicken a little more while cooling.) Transfer to bowl, cover surface directly with plastic wrap and let cool completely. (Can be stored in airtight container and refrigerated for up to 2 weeks or frozen for up to 3 months.)
Nutritional facts Per serving: about
- Calories 30
- Sodium 1mg
- Total carbohydrate 8g
- Sugars 6g
