Homemade Apple Butter

Peel and core apples. I like to use a combination of 3 different types, with one type always being Granny Smith. Use the peels and the core by placing them in some cheesecloth and tying it up with string. There is a lot of pectin in the core, and flavor in the skin. Cut each apple into approximately 8 wedges.

Place apple wedges into a large pot and nestle the cheesecloth in the middle. Add vinegar and water; bring to a boil. Reduce heat, cover and simmer for 20 minutes or until apples are soft. Remove cheesecloth and discard (I use tongs to squeeze the juice out). Puree apples with either an immersion blender or counter top blender.

Add remaining ingredients to apple puree. Simmer uncovered, stirring often, until thick. I let mine go at least 1 hour or so. It will depend on how juicy your apples were.