This rich and complex apple butter adds a new dimension to pork chops or chicken, and also works well simply spread atop a warm slice of toast.

Ingredients

• 1 cup packed brown sugar
• 1/2 cup honey
• 1/4 cup apple cider
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground mace
• 10 medium apples, peeled and cut into large chunks (about 2 1/2 pounds)

Preparation

1. Combine all ingredients in a 5-quart electric slow cooker. Cover and cook on low 10 hours or until apples are very tender.
2. Place a large fine-mesh sieve over a bowl; spoon one-third of apple mixture into sieve. Press mixture through sieve using the back of a spoon or ladle. Discard pulp.
3. Repeat procedure with remaining apple mixture.
4. Return apple mixture to slow cooker. Cook, uncovered, on high 1 1/2 hours or until mixture is thick, stirring occasionally.
5. Spoon into a bowl; cover and chill up to a week.

Stovetop Variation

1. Combine all ingredients in a Dutch oven.
2. Cover and cook over medium-low heat 1 hour or until apples are very tender, stirring occasionally.
3. Strain through a sieve as recipe instructs in Step 2.
4. Return mixture to pan. Cook, uncovered, over medium-low heat 15 minutes or until thick, stirring frequently.

Sous Vide Variation

1. Preheat the water bath to 200°F (93°C).
2. Place the diced apples in a nonreactive bowl. Add the remaining ingredients and stir to combine.
3. Quickly transfer the mixture to a food bag and vacuum seal, or place in a zip lock bag and seal using the water displacement method. (The apples generate a lot of juice once they’re diced.)
4. Cook for 12 hours.
5. Allow the bag to cool just long enough to handle.
6. Strain the juices from the bags (I reserved the juice for an apple glaze for a pork roast) and transfer the apples to a blender.
7. Purée until smooth.
8. If you plan on using the apple butter within a week, transfer to a clean jar or container, cover, and refrigerate. For shelf-stable storage, process in a water bath following safe canning protocols.