Cook the apples in the cider, stirring continuously for nearly 8 hours. In the last hour or so, add the sugar. Stir in the flavoring. Once butter is thick enough to stick to an upside down saucer, the butter is done and ready to be canned.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Jean Mosier and the Apple Butter Festival