1 qt. apple cider
8 lg. Granny Smith apples
12 whole allspice berries
1 whole cinnamon stick

In large heavy saucepan boil cider until reduced to 2 cups. Remove stems from apples but do NOT peel or core them. Cut into chunks and add to the cider along with allspice and cinnamon. Bring to a boil, reduce heat to low and simmer, uncovered until soft, about 20 minutes. Press the apples through a strainer or food mill into a bowl. Return pulp to saucepan along with whole spices. Simmer stirring often until butter is very thick, about 1 3/4 hours. Discard the allspice and cinnamon. Let cool.

May be stored, covered in refrigerator for up to 2 weeks.

This is worth making just to enjoy the spiced apple aroma while cooking.