Wednesday, October 23, 2013

Apple Picking Leads to Apple Butter

One of our favorite fall family activities is to pick your own apples. This year we went to a quaint local place in Bethel, CT only to find that their crop was pretty much destroyed by a hail storm. We still managed to pick enough apples to feed a small army.

















In addition to the usual apple crisp, this year I decided to make apple butter as well. And since I have been determined to use my crockpot more often, I searched for a slow cooker apple butter recipe. I didn't have to look very far. I found the perfect one at www.mybakingaddiction.com. It was simple yet delicious!! I had quite the stash when all was said and done so I gifted some to friends and family.






















Slow Cooker Apple Butter
October 17th, 2011
Yield: 4 pints

Prep Time: 30 minutes

Cook Time: 12 hours

Ingredients:

6 1/2 pounds apples - peeled, cored and sliced
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon pure vanilla extract

Directions:

1. Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.
2. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
3. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.
4. Use an immersion blender to puree the apple butter until smooth.
5. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
6. Serve on breads, muffins, pork chops or just eat it with a spoon.





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