1 ingredient 4 ways: apples

Store apple butter in an airtight container for 1 week in the refrigerator, or freeze for up to 3 months.

An apple a day keeps the doctor away is reason enough to love apples, but here are four more.

Makes about 3 cups Total time: 2 hours

COMBINE:

3 lb. Granny Smith apples, peeled, cored, and cubed (9 cups)

2 cups apple cider

1 cup granulated sugar

1/2 cup packed dark brown sugar

1/4 cup cider vinegar

1/2 tsp. ground cinnamon

1/4 tsp. kosher salt

1/4 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

1/8 tsp. ground cloves

TIE:

2 sprigs fresh thyme

1 dried bay leaf

Combine apples, cider, granulated sugar, brown sugar, vinegar, cinnamon, salt, ginger, nutmeg, and cloves in a large pot.

Tie thyme and bay leaf in cheesecloth and add to pot. Bring apple mixture to a boil over high heat; reduce heat to medium-low and simmer, partially covered, until apples are very tender and start to fall apart, about 30 minutes. Set aside herb sachet. Purée apples in pot using a handheld blender until smooth, then return sachet to pot.

Simmer apple butter just until it holds its form when stirred or spread, 11/ 2– 13/ 4 hours, stirring frequently. Discard herb sachet, let apple butter cool to room temperature, then transfer to containers to chill or freeze.

Per 2 Tbsp.: 44 cal; 0g total fat (0g sat); 0mg chol; 11mg sodium; 12g carb; 1g fiber; 0g protein