As I implied in my fusion cooking article, I generally stick to recipes that I know my family will like. In fact, I purposely seek out flavors that I know my husband loves, and use my creativity in just that realm. Such is the case with apple butter. This is hands down, my husband’s favorite condiment.
Unfortunately, apple butter is fairly expensive when you compare its price to its shelf mates, peanut butter and jelly. Also, the process to make apple butter is fairly intensive. It basically takes all day unless you make it in the crock pot. (Well, it still takes all day in the crock pot but you don’t have to stand there and stir it.)
Apple butter is made with apples and cider and is basically a highly concentrated form of applesauce. There is no butter in it; it gets its name from its thick, spreadable consistency. It is a traditional favorite at the Pennsylvania Dutch table (considering his roots, perhaps this is why my husband loves it so much), and can be used in either baking or as a spread. Sometimes, it is seasoned with cinnamon, cloves or allspice.
Since apple butter is so expensive in the grocery stores here is a homemade version that can be done in your crock pot so you don’t have to stand over a stove all day stirring! This is though, an all day recipe.
Crock Pot Apple Butter
Stem, core and quarter 4 lbs. of apples. Do not peel. Combine apples and 2 cups of apple cider in a large slow cooker.
Cook the apples with cider on low for 10 hours.
After 10 hours, stir in 3 cups of sugar, 2 teaspoons of cinnamon, 1 teaspoon of ground cloves and 1/8 teaspoon of allspice. Cook on low for one hour longer.
Remove from heat and cool completely. Once the mixture is cooled, use a blender of food processor to mix in the skins. (I find that a hand blender works especially well.)
You can freeze in pint sized containers or pour into hot sterilized jars and seal. Don’t know what to do with all the apple butter? Look tomorrow for my Yummy Apple Butter Bread recipe!