Maybe a few add a touch of cloves here and there ~ but there’s not much else.
I still wanted the familiar seasonal scented sweet of this time of year, but I wanted more depth. Something more amazing.
Something to pair well with a sharp and creamy Manchego, or even a Bay Blue.
Bring apples, cider, and 1/4 cup sugar to a rolling boil in a Dutch oven over high heat. Cover, leaving lid slightly ajar, and boil 20 minutes, or until apples are tender and most of the liquid has evaporated. Stir every 5 minutes.
Process cooked apples and cooking liquid in a blender until smooth. Return mixture to Dutch oven. Stir in tarragon, cloves, and remaining sugar, along with a pinch of sea salt. Bring to a boil over high heat. Reduce heat to low, and simmer, uncovered and stirring often, 15 minutes or until thickened.** Cool about 45 minutes.
**Use a wooden spoon to draw a line through the apple butter on the bottom of the pot; if the line holds for 5 seconds before the apple butter merges back together, it’s finished cooking.