Cinnamon Crabapple Butter

This apple butter was made for Rosemary-Sage Pork Loin, but it also works well as a sandwich spread or served over vanilla ice cream.

• 2 Lbs crabapples, peeled and cored
• 1 cup plus ½ cup water
• ½ lemon, quartered
• 1 stick cinnamon
• 1 cup sugar
• ½ tsp ground cinnamon
• pinch of pumpkin pie spice

INSTRUCTIONS

1. Combine the crabapples, 1 cup of water, lemon, and cinnamon stick in a deep pot and bring to a boil.
2. Reduce temperature to medium-low and simmer until the apples have broken down.
3. Remove lemon and cinnamon stick, and purée with a blender or stick blender.
4. Return to the pot and add ½ cup of water, sugar, ground cinnamon, and pumpkin pie spice, and bring to a boil.
5. Reduce heat to medium-low and simmer again until thickened. Store in the refrigerator for up to a week.