Apple Butter
Serves: 2
Terry Wiza
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2270 g
Apple1 cup
Apple Cider Vinegar1 cup
Apple Cider1.5 cups
Brown Sugar (tightly packed)2 tbsps
Maple Syrup1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Allspice1 pinch
SaltDirections:
1
Special equipment: slow cooker Thoroughly wash apples
2
If they seem waxy, scrub with a produce brush
3
Organic apples are recommended since you will be cooking them with the skins on
4
Quarter the apples and add them to your slow cooker
5
Add apple cider vinegar and cider or juice
6
Cook, covered, until the apples are soft
7
Mash the apples with a potato masher until thoroughly pulped
8
Run the pulp through a food mill to catch the skins and seeds, passing a puree
9
If you do not have a food mill, press the pulp through a sieve
10
Add dark brown sugar, maple syrup, ground cinnamon, nutmeg, allspice and salt
11
Cook, stirring occasionally to prevent scorching, until the apple butter darkens and it mounds on a spoon
12
Adjust sweetness and seasonings to taste
13
Store in the refrigerator for a month or water bath can for 15 minutes and store in a cool, dark place for up to a year