Sunday, January 11, 2015

Slow Cooker Apple Butter

One of my fondest memories are of visiting the Eckerts apple orchards with my kids. And, of course, all the great apple products that we made after the trip. 
Despite its name, apple butter has no butter at all. The name is derived from from its smooth texture and its use as a spread. Try experimenting with your favorite type of apple, or mix and match for more flavors. 

Slow Cooker Apple Butter

3 pounds Granny Smith apples
2 (3-pound/50-ounce) jars unsweetened applesauce
4 cups sugar
1 1/2 cups apple juice
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
Peel, core and cut the apples into small chips. Put all the ingredients into a slow cooker and stir. Cover and cook on low overnight, about 8 to 10 hours. Remove the cover, stir and taste. Add more spices or sugar, if desired. Continue cooking for a few more hours, uncovered, until some of the liquid is reduced and the butter has cooked down a bit. Pour into sterilized jars and refrigerate.

Serve over hot biscuits, toast, scones, or just eat it out of the jar if no one is looking!


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