Last winter I made fresh Applesauce to go with a Roasted Pork Loin I made for my extended family over the holidays. The apple sauce was a raging success and everyone adored it. It was amazing to see people eating helping after helping of something as simple as a homemade applesauce but it was really just that good and so much more flavorful that anything you can buy pre-packaged. After that, my Aunt started talking about Apple Butter and we decided to make a batch the following day in the crock pot. The flavors of apple butter are warm and inviting and feature all the best flavors of fall like cinnamon, nutmeg, and cloves. This year, I want to try my hand at some fresh Pumpkin Butter and maybe package it up for some Holiday gifts.
This is delicious on toast or on a piece of banana bread and English muffins. We just adore it and luckily, it’s incredibly easy to make.
Crock Pot Apple Butter
Yield 8 cups
- 6 pounds granny smith, or Fuji apples, peeled, cored and sliced
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 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. Cook on LOW for 12 hours.
- Remove cover and blend until smooth.
- If you prefer a thicker apple butter, continue to cook on low with the lid removed so that steam can escape and thicken the sauce.
- Allow to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.