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, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot guarantee the results.
Recipe courtesy of Jean Mosier and the Apple Butter Festival