Make this luscious orange-spiced spread from fall's bounty of apples. it is delicious served on toast, muffins or bagels or as a topping on pound cake.

• 6 lbs. Granny Smith apples, unpeeled, cored and sliced
• 2 cups apple cider
• 1-1/2 cups light brown sugar
• Grated rind of 1 orange
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup Calvados (apple brandy)

1. In a large nonaluminum saucepan, cook the apples with the apple cider, covered, over medium heat, stirring frequently for 20 minutes until apples are very tender.
2. Puree the mixture in a food mill fitted with a medium disc set over a large nonaluminum saucepan. Add the brown sugar, orange rind, salt and spices and cook over very low heat, uncovered. Stir occasionally for 3 to 3-1/2 hours until mixture is very thick. Watch the mixture closely the last half hour and stir frequently to prevent burning. Add the Calvados and stir.
3. Spoon the apple butter into clean sterilized jars to within 1/4" of the rims. Seal jars with lids and let the apple butter stand in the refrigerator for at least 1 week to allow the flavors to blend and mellow.
4. This makes a great gift for friends and family. Simply tie a festive ribbon around the top rim of the jars.