Apple Butter. Small batch when you just want a bit.

 

1 1/2 pounds (5 medium), peeled, cored and coarsely chopped

1/2 cup water

1/4 cup granulated sugar

2 tbsp lemon juice 

1/4 cup brown sugar

1/4 tsp cinnamon

pinch of cloves and salt

Place peeled and cored apples in a large saucepan along with water, granulated sugar and lemon juice. Bring to a simmer over medium-high heat, the reduce the heat to medium-low. Cover and cook for 20 to 25 minutes until apples begin to soften and fall apart. Remove from heat and blend softened apples in a food processor or use an immersion blender. 

Return puree to saucepan over medium-low heat. Add brown sugar to taste, along with spices and salt. Gently simminer, stirring regularly to avoid spattering, until apple butter is deep caramel in colour and thick enough to hold its space on a spoon. Will keep in fridge for up to 3 weeks.