"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, October 24, 2015

Crockpot Apple Butter

Fall has arrived and boxes of apples are showing up at every festival.  We are lucky enough to have a local guy that goes to northern Missouri and brings back a huge trailer of five (5) different kinds. This year I bought three (3) different kinds to share with the family.  Fuji, Red Delicious and Granny Smith.  This recipe has some of each kind.  I don't think it really matters that much what type you use, they all cook down into a wonderful sauce.

Here is what I did..

Get that crockpot out!  Next, you will need five (5) to six (6) pounds of apples not pealed.
I have an apple slicer that cores and cuts the apples into eight (8) even slices.. 

 Once the apples are cored and sliced, it's time to dice into 1/2" cubes.  You should have enough apples to almost fill your pot.

In a separate bowl add:
1 1/2 cup white sugar
1 1/2 cup brown sugar (I used a mix of light and dark because that is what I had)
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
Mix thoroughly making sure all the lumps are gone.  Throw the mixture over the apples and mix coating the apples.

Cover crockpot and cook for an hour or two on high.  Stir and turn pot to low, cover and cook for at least eight hours.  If there is too much liquid cook tilt the lid creating an air gap letting the moisture escape or cook off.
When apples reach the desired thickness, process the apples with a blender, food processor or smart stick until smooth.

Now to finish,  add 1-1/2 to 2 teaspoons of pure vanilla extract and 4 tablespoons of real butter.  Stir until incorporated.