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Summer Kick Off Giveaway – May 20, 2013
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Slow Cooker Recipe
Apple Butter—for Your Toast
This apple butter could double as dessert, and no one would complain. And because it starts with applesauce (store-bought, or your own homemade) and simmers unattended in your slow cooker, it’s also very, very easy to prepare.
Treat your taste buds, and fill your home with the heavenly aroma of spicy apple butter.
Apple Butter—for Your Toast
Fix-It and Forget-It Big Cookbook, page 54
Makes: 9 cups
Prep. Time: 5 minutes
108-oz. can unsweetened applesauce
2 cups cider
1 Tbsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cloves, or 1 tsp. ground nutmeg, optional
1. Combine applesauce and cider in slow cooker.
2. Cover. Cook on High 3-4 hours.
3. Add spices.
4. Cover. Cook 1 hour more.
Crock pot apple butter has to be the best! I make a ton of it every year, never seems to last past January. But I do have to ask, why add cider to it? I use fresh apples, all the spices you mention except the ginger and no sugar. Just wondering why the cider and ginger? No matter, apple butter on ANYTHING is fabulous, especially when you make it yourself!
> Hi Kathy! How many fresh apples do you add???
how do we store the 9 cups of apple butter?
> I usually can mine, but I’m pretty sure you can freeze it too – or give it away as gifts! It will keep in the fridge for a few weeks, like jam.
J L you can freeze it, my sister does and it holds up well.
Does anyone have an apple butter recipe from scratch that they would be willing to share? I have lots of applies from my trees and just love apple butter!
12 cups peeled, cored and chopped apples (about 4 lbs)
1 TBSP cinnamon (this is to my taste)
1/2 tsp. ground cloves
1/2 tsp. ground fresh nutmeg
Place peeled, cored and chopped apples in slow cooker.
Cover, cook on high 2-3 hours. Turn to low, add spices, stirring, and cook 8 hours. After 8 hours, stir until smooth, cooking an additional 2 hours on high with lid off; if too thick, add about 1/8-1/4 cup water. I used a whisk to smooth it out. Pour into freezer containers, leaving 1/2 inch head space and freeze. Or put into sterilized jars and seal.
My sister freezes, I can and both ways it’s great. This makes about 2 pints although I have gotten 2 1/2, in half pint jars.