To make red-hot apple butter, mix the cinnamon and allspice. Thirty minutes into the simmering time, stir in ¼ teaspoon ground cloves and 3–4 tablespoons Red Hots cinnamon candy.
INGREDIENTS | YIELD: ABOUT 2 CUPS
1 cup apple juice or cider
12 medium apples (about 3 pounds)
1½ teaspoons ground cinnamon
½ teaspoon ground allspice
⅛ teaspoon ground cloves
1½ cups sugar
Optional: 1 or 2 drops oil of cinnamon
Add the apple juice or cider to the pressure cooker. Wash, peel, core, and dice the apples. Lock the lid into place, bring to high pressure, and immediately remove from heat; let the pressure release naturally for 10 minutes. Quick release any remaining pressure.
Press cooled apples through a fine sieve or food mill, or process in a food processor or blender. Return apples and liquids to pressure cooker, add the cinnamon, allspice, cloves, and sugar.
Return the pan to medium heat and bring to a simmer. Simmer uncovered and stir until the sugar is dissolved. Reduce heat, simmer, and stir for 1 hour. Note that it's important that you frequently stir the apple butter from the bottom of the pan to prevent it from burning.