Apples
1 gallon cider per pound of apples
Peel, core, and dice the apples, and partly cover them with preservative-free cider in a heavy saucepan. Simmer over low heat, adding cider as necessary to keep the butter bubbling and safe from scorching. Cooking time depends on the juiciness of the apples you use; allow 4 hours to develop full flavor.
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