When the apples start to pile up and you’re thinking about making apple sauce, someone will mention this recipe for apple butter made in a slow cooker. It really works. This version is from “The New Southern Garden Cookbook” by Sheri Castle (The University of North Carolina Press, $35). The bonus is that your house will smell delicious while this is cooking. Sheri notes that you can substitute 2 pounds of sweet potatoes for part of the apples and make apple-sweet potato butter. Interesting.
Do you have one of those $20 apple peelers that sticks the apple on a pronged skewer and slowly rotates it through a peeler and slicer? I thought they were a gimmick until I tried one. Fabulous! Apples, peeled (or not), cored and sliced in 10 seconds. Really.
Ingredients:
5 1/2 pounds of a mixture of apples 3 cups granulated sugar 4 teaspoons cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/4 teaspoon salt 2 tablespoons balsamic vinegar
Preparation:
This recipe should make about 8 cups
Core and thinly slice the apples. Peel if desired. Toss them with the sugar, spices and salt. Pack into a large slow cooker. The cooker must be filled at least 2/3rds with raw apples to cook properly. Cover and cook on high for 1 hour. Reduce heat to low and cook until apples are completely broken down, 8 to 12 hours. Remove the lid, increase the heat to high and cook until almost all the liquid has evaporated, about 1 hour. Stir in vinegar.
Puree apples with an immersion blender (another must have appliance) or in your blender. Ladle the apple butter into prepared, sterilized jars and cover tightly. Will keep, refrigerated, for up to 6 weeks.