I used starking apples because they are my favourite. I found the apple butter very pleasant but a taste that I would need to get used to especially since I'm not a fan of cooked apples. From what I've read apple butter can also be enjoyed on toast but I decided to make an apple cake. I halved the recipe since I only needed a cup. I also used apple juice instead of the apple cider called for in the recipe and ground cinnamon instead of cinnamon sticks.
Yield: 4 cups (serving size: 1/4 cup)
4 pounds (1.8kg) Granny Smith apples, peeled, cored, and quartered
1 cup apple cider
1/4 cup packed dark brown sugar
1 tablespoon fresh lemon juice
1/4 teaspoon salt
Dash of ground cloves
2 (3-inch) cinnamon sticks
1 star anise
Combine apples and cider in a large stockpot; bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes or until apples are tender.
Place apple mixture in a food processor; pulse 6 times or until chunky. Return to pan.
Stir in sugar and remaining ingredients. Cook over low heat 1 hour or until thick, stirring occasionally. Discard cinnamon and star anise. Cover and chill.
Note: Store in an airtight container in refrigerator for up to 1 month.