Apple Butter

5 pounds cooking apples, cored and quartered
1 cup apple cider
2 tablespoons orange juice
1 cup dark brown sugar
1/2 cup granulated sugar

Make the Apple Butter: Combine the apples, cider, and orange juice in a large Dutch oven and bring to a boil over high heat. Reduce the heat and simmer, covered, stirring occasionally, until apples are soft -- 30 to 40 minutes. Remove the pan from the heat. In small batches, puree the apples and any cooking liquid through a food mill.

Return the puree to the Dutch oven, add the sugars, and bring to a boil, stirring constantly. Cook, still stirring, until the puree thickens slightly -- about 10 minutes. Reduce heat to low, partially cover, and simmer for 1 hour. Transfer the butter to a clean jar and cool completely. Store refrigerated for up to 1 month. Makes 3 1/2 cups