As posted on Atlanta Journal Constitution

Hands on time: 1 hour
Total time: 4 hours
Serves: 32 (about 4 cups)
Ingredients:

• 4 pounds apples
• 3 cups apple cider
• 1 cup granulated sugar (or more, if apples are tart)
• 1/2 cup Brach's Cinnamon Imperials
• 1/4 cup apple cider vinegar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
  

Instructions:
Quarter the apples (do not peel or core). Place the apples in a large pot, add the apple cider, cover and bring to a boil. Reduce heat to a simmer and cook until apples are soft, about 20 minutes. Remove from the heat. Press the apples through a chinois sieve, forcing the pulp through the chinois or food mill into a large bowl. Discard the remaining peels, cores and seeds. Return the pulp and liquid to the pot and stir in the sugar. Add the cinnamon candies, vinegar, cinnamon and nutmeg, and stir until well-combined. Cook over low heat, stirring regularly to prevent scorching, until apple butter is thicker than apple sauce -- at least 4 hours, and up to 8 hours. (After 3 hours, taste for sweetness and add up to 1/2 cup more sugar if needed.) Pour into hot, sterilized jars and seal.

Nutrition:
Per serving: 82 calories (percent of calories from fat, 2), trace protein, 2 grams carbohydrates, 1 gram fiber, trace fat (no saturated), no cholesterol, 1 milligram sodium.