Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. Puree with a stick blender. Continue cooking uncovered on low at least 1 hour--probably 2. Let cool in crock pot to room temperature. Stir with a whisk, if desired, to increase smoothness. Spoon the mixture into sterile containers, cover and refrigerate or freeze.
GK's notes: I was very unsure of this recipe--it smelled so strongly of cloves the whole time it was cooking, I was sure it was ruined. Nope! It turned out amazingly delicious. It was as good as or better than the best apple butter I've ever had. I even forgot to mix the dry ingredients--I just dumped stuff in as I measured, and it turned out fine. I don't think that step matters much, because you stir occasionally as it cooks, so it will get all mixed up. The sugar liquifies, and the apples release juice, so after a couple of hours, it is REALLY liquidy/soupy, but it's ok. You blend it, and let it steam a while at the end, and it turns out just right. Nice and thick and delicious. =)
Any preference as to which apples to use (Granny Smith, Fuji, Red Delicious, etc.)?
ReplyDeleteNope! I really doubt it makes much difference. If you have a preference for eating, or making pie, use those. I used the apples from my tree, which is a winesap. They are a little like a spicy/sharp fuji, so pretty crisp and juicy, a little tarter than a fuji and just of a more complex flavor. Honeycrisp would be a good stand-in, if you wanted to try winesap, but couldn't find it.
ReplyDelete