Apple Butter

In a sauce pan add apples, vinegar and water and bring to a boil then simmer for about 20 minutes until apples appear soft.
Ladle apples into a chinois or strainer and push thru making a puree into a pan below.
Place puree in a pot measuring ½ cup sugar for every cup of apple pulp produced. Stir in sugar to dissolve.
Add salt, cinnamon, cloves, lemon juice, grated lemon rind then cook for until it thickens could take about 1-2 hours.

1/2 tsp. allspice, ground
2 tsp. cinnamon, ground
1/2 tsp. cloves, ground , (ground)
4 lb(s). Peak Fresh Produce® Apple(s), Granny Smith, (quartered with skin and core)
1 Peak Fresh Produce® Lemon(s), (juice and grated rind)
1/8 tsp. salt
4 Cup(s) sugar
1 Cup(s) vinegar, apple cider
2 Cup(s) water

Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler