This week is part one in a three part recipe trip and it starts in my garden. We have fruit trees, lots of fruit trees and this year our apple tree produced a copious crop. Now we gave them away, we made pies, and we ate them, but one of the best things we made was apple butter at the suggestion of Charles over at Potatoes and the Promise of More Potatoes.
This proved to be a defining point in my cooking, as it can be used in so many ways, which will be demonstrated over the next few weeks. This week though we’ll start with the preparation of the apple butter though and yes Kitty isn’t keen, but who cares.
- 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
- 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.
- Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
- Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.
- Use an immersion blender to puree the apple butter until smooth.
- Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
- Serve on breads, muffins, pork chops or just eat it with a spoon.
You’ll note that I have’t blended as the recipe states, but all will be revealed in the coming weeks