Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
5 lbs of (variety of your choice)
1 cup packed
spices optional: see tips below
DIRECTIONS:
1: Wash, core and chop 5 pounds of your favorite apples, leaving the peels on. While a rough chop is all that’s needed, smaller pieces of apple will cook faster.
2: Add apples and remaining ingredients to a and toss to mix.
3: Cover and cook apples on high for 4-5 hours, stirring occasionally, until soft and cooked through. A good rule of thumb is to allow the apples to continue cooking for at least one hour after the liquid around the edges of the slow cooker has reached a strong, rolling simmer.
4: When apples are completely soft, puree the apples with an immersion blender or carefully transfer the hot mixture in batches to an upright or . Puree the apple mixture for 2-3 minutes until completely smooth, like a caramel sauce.
5: Continue cooking, partially covered, on high for 30-60 minutes more or until the apple butter has reduced to your desired thickness. It will thicken even more as it cools.
6: Refrigerate apple butter in an airtight container for up to 2 weeks.
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Darlene’s Tips: If you like the flavor of cinnamon or spices you can add 2 teaspoons of or a cinnamon/nutmeg mix or just use . Use this apple butter on toast or serve warm over ice cream. It can also be drizzled over apple pie or on cake, cookies and other desserts. Spread it on cookies or use as a fruit dip.
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