Jenny's Spicy Apple Butter

         Yield: 6 Pints
Categories: Canning

4 lb Cooking apples such as Winesap/ Jonathan Or Golden Quartered and cored 1 c Apple cider 1 c Cider vinegar 4 ts Finely shredded orange peel 1/4 c Orange juice 2 ts Ground cinnamon 1/2 ts Ground nutmeg 1/2 ts Allspice 2 1/2 c Packed brown sugar In a 4-quart Dutch oven combine apples, cider and vinegar. Simmer, covered, about 20 minutes or until apples are very tender. Drain well. Process apple mixture, about 1/4 at a time, in a food processor until smooth. In a Dutch oven combine processed apple mixture, orange peel, orange juice. cinnamon, nutmeg, allspice and brown sugar. Simmer, uncovered, over low heat about one hour or until very thick, stirring often. Pour into clean freezer containers or sterile jars. Seal, label and store in refrigerator or freezer. Endorsed By and Winner of Better Homes & Gardens August, 1992 Recipe Contest