- 4 pounds McIntosh apples, peeled, cored, cut into 1-inch chunks
- 1 1/2 cups apple cider
- 1/2 cup (packed) golden brown sugar
- 1 tablespoon lemon juice
- 2 tablespoons minced crystallized ginger
- Bring first 4 ingredients to boil in saucepan, stirring. Reduce heat to medium; simmer until apples fall apart, stirring occasionally, 10 minutes. Purée in processor in batches with ginger. Return to pan.
- Partially cover apple butter; simmer over medium heat (sauce tends to splatter) until reduced to 2 1/2 cups, stirring occasionally, about 20 minutes. Cool completely. (Can be made 1 week ahead. Cover and refrigerate.)