Wednesday, October 7, 2009

Apple Butter

Thanks to Betty Crocker, we were able to use up some of our apples with this simple recipe!

No idea what this stuff is???? Well, here's what Betty Crocker has to say:

"Even though this thick mixture has no butter, its name comes from the fact that it spreads like butter. Spread your favorite bagel with cream cheese and spicy apple butter. Use it instead of butter on hot toast, English muffins, or freshly baked biscuits or scones. Or spoon it on top of a stack of hot pancakes or waffles, and sprinkle with toasted pecans."

This recipe will make 4 cups of apple butter. I halved it when I made it because it's just me and Steve and it only lasts 3 weeks in the fridge, but make the whole thing if you think you'll go through it... or give some to a friend! Or... I wonder if it would freeze well.....

12 medium Granny Smith apples, peeled, ,cored, and cut into fourths
1 1/2 cups packed dark or light brown sugar
1/2 cup apple juice
1 tablespoon ground cinnamon
1 tablespoon lemon juice
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

1) Mix all ingredients in crock pot/slow cooker.
2)Cover and cook on low heat 8 to 10 hours or until apples are very tender
3)Mash apples with potato masher or large fork.
4)Cook uncovered on low heat for 1 to 2 hours, stirring occasionally, until mixture is very thick. Cool about 2 hours.
5)Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.

No comments: