The ancient Jewish community of Persia (modern-day Iran) have a beautiful tradition of dipping apples and challah into apple butter — a smooth apple compote scented with cinnamon and cloves. If honey isn’t your thing, try apple butter instead. Recipe curtsy of Zahava Kahen.

INGREDIENTS: Yields about 2½ cups

• 9 medium apples, peeled and cored
• 240 g (1 cup) apple cider
• 150 g (¾ cup) loosely packed light brown sugar
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon kosher salt
• Juice of ½ lemon

METHOD:

1. Cook the apples: Place the apples, apple cider, brown sugar, cinnamon, cloves, and salt in a large pot over medium heat. Cook uncovered, stirring occasionally, until the apples have softened, about 1 hour.
2. Purée the mixture: Use a hand blender to purée the apples until completely smooth.
3. Thicken the apple butter: Return the purée to the pot and continue to cook uncovered until the mixture is thick, velvety, and dark in colour, about 1 hour. Stir occasionally to prevent sticking.
4. Finish with lemon: Stir in the lemon juice, then transfer to clean jars. Keep refrigerated.

MAKE AHEAD:

Keeps in the fridge for up to 2 weeks. For longer storage, freeze in airtight containers for up to 6 months.