One thing I like to do with my apple butter recipes is play with different spices. I have added allspice, 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!
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!
Ingredients
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
Instructions
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.
