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Apple Butter Crock Pot Recipe
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Brief Description
Recipe by Heather K.: \\\"By making Apple Butter at home, I can control the ingredients – and pronounce them all – and I love that. Plus I feel like though I put in little effort, I get a big effort type of gift. And since I created this in my Crock Pot, I can set it and forget it.\\\"
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Main Ingredient
apples & sweeteners
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Category: Fruit
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
http://www.adayinmotherhood.com/apple-butter-crock-pot-recipe/
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Tags:
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Notes:
Apple Butter is one of those wonderful additions to breads and other goodies that just make them that much better. But if you look at the ingredients in store, it can be a little unsettling to put that into your body. No matter how good it tastes! So, I decided to create my own Apple Butter Crock Pot Recipe and use it as an add to teacher gifts! I could pair it with my Banana Bread Jars and have a really unique gift everyone would love. serving # is a guesstimate based on about 1/2 c. each
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Posted By: ascarr
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Posted On: Feb 19, 2014
Number of Servings:
Ingredients:
- 6 1/2 pounds - apples
- 1 cups - sugar granulated
- 1 cups - brown sugar light
- 1 tablespoons - cinnamon ground
- 1/2 teaspoons - nutmeg ground
- 1/4 teaspoons - cloves ground
- 1/4 teaspoons - salt
- 1 tablespoons - vanilla extract
Directions:
1. Place apples in slow cooker. In a medium bowl, whisk together the sugars, cinnamon, nutmeg, cloves and salt. Sprinkle over the apples and stir gently to combine. (optional: add a squeeze of orange) Cook on low for 10 hours.
2. Stir in vanilla extract, breaking up any large chunks of apples that remain. Cover and cook for additional 2 hours.
3. Remove cover and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.
4. Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
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