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"When our family goes apple-picking, in our excitement we often gather more than we can possibly eat. Any suggestions? Andrea Carlson, Portland, OR Growing up in New England, I looked forward to my family&amp;#039;s annual fall apple-picking ritual. It was a mom-and-daughter event with my aunts and cousins. We&amp;#039;d pack a picnic and have a day in the country. My favorite way to use lots of apples is to make apple butter \u2014 to me, the essence of an apple. Traditionally it has a lot of spice \u2014 I prefer just a cinnamon stick and some lemon so the fruit&amp;#039;s flavor really shines. Try it on whole-grain toast, with a chunk of Cheddar, or even in a ham sandwich. The recipe is simple, but it takes a bit of time. Toward the end, you&amp;#039;ll need to stir constantly so this precious spread doesn&amp;#039;t scorch.  Though any apples will work, I like to mix sweet and tart ones, following my mother&amp;#039;s theory that each brings something unique to the table \u2014 or, in this case, to the butter. Apple Butter Recipe \u2022 5 lbs. assorted apples, peeled, cored, and each cut into 8 wedges \u2022 1\u00BD c. apple cider \u2022 5 strips lemon peel \u2022 3 Tbsp. fresh lemon juice \u2022 1 cinnamon stick \u2022 1 c. packed brown sugar 1. In 6-qt. Dutch oven, combine all ingredients except sugar; heat to boiling. Simmer on medium, partially covered, 20 minutes or until apples are soft, stirring occasionally. 2. Stir in sugar; heat to boiling on high. Reduce heat to medium-low; cook, partially covered, 45 to 55 minutes or until very thick, stirring often and breaking up apples. Increase heat to medium-high; cook, stirring, until spatula run along bottom of pan leaves a clean trail, 10 to 15 minutes. 3. Discard cinnamon. Transfer to food processor; puree until smooth. Refrigerate, in airtight container, up to 3 weeks, or freeze up to 6 months. Makes 4 cups. "^^<http://www.w3.org/2001/XMLSchema#string>
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