One thing I like to do with my apple butter recipes is play with different spices. I have added all spice, nutmeg and even a bit of cayenne pepper to my apple butter (on different occasion) to alter the results and see which is truly the best. So far, my favorite is following this recipe exactly and then adding a bit of nutmeg as well. It is the perfect spice to make it smell delicious and give it a little bit of a kick without the full-fledged spice cayenne would give it!
Check out what our friends over at Pillsbury had to say about this:
“First things first: There is no butter in apple butter. It’s basically all the same yummy ingredients as applesauce, cooked low and slow until it becomes thick and the sugar caramelizes. You’re left with a buttery cinnamon-apple spread that might be the coziest fall food around. And, like all great comfort food, you can make it right in your slow cooker.”
I don’t know why they call it apple butter if there is no butter in it, but I am not complaining! This is delicious!
5 lbs of Gala apples (or the variety of your choice), chopped
1 cup packed Domino light brown sugar
2 tsp McCormick ground cinnamon
1/2 tsp salt
Wash, core and chop 5 pounds of your favorite apples, leaving the peels on. While a rough chop is all that’s needed, smaller pieces of apple will cook faster. To get a thicker butter in the shortest amount of time, chop pieces to about half the size pictured here.
Add the remaining ingredients to a 5- or 6-quart slow cooker and toss to mix.
Cover and cook apples on high for 4-5 hours, stirring occasionally, until soft and cooked through. A good rule of thumb is to allow the apples to continue cooking for at least one hour after the liquid around the edges of the slow cooker has reached a strong, rolling simmer.
When apples are completely soft, puree the apples with an immersion blender. Or carefully transfer the hot mixture in batches to an upright blender or food processor. Puree the apple mixture for 2-3 minutes until completely smooth, like a caramel sauce.
Continue cooking, partially covered, on high for 30-60 minutes more or until the apple butter has reduced to your desired thickness. It will thicken even more as it cools.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Store in an airtight container in the fridge for up to 2 weeks.
Thanks again to Pillsbury for this amazing recipe.