4 1/2 lbs (2 kg) McIntosh apples, cored and sliced (about 16 apples)
Juice of 1 lemon
1/2 teaspoon (2.5 ml) ground cinnamon
1 pinch ground ginger (optional)
In a saucepan, cook the apples and lemon juice for 10 minutes over high heat, stirring frequently.
In a food processor, purée the apples until smooth. Strain and return to the same saucepan. Add the spices. Bring to a boil and simmer gently for 2 hours and 30 minutes to 3 hours, stirring frequently, until it has the texture of soft butter.
Sweeten to taste.
This butter will keep for up to two weeks in the refrigerator.
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