Source Calamity Kate
Preparation Time10 minutes
|2 teaspoons||unsalted butter||optional for a richer flavor|
|1/4 cup||Apple Juice||or Apple Cider optional|
|1/2 teaspoon||almond extract||optional|
|1/2 teaspoon||Vanilla Extract|
|1 1/2 teaspoon||cinnamon|
|4 medium||apples||I prefer to use Honey Crisp, Granny Smith, Braburn or Red Delicious apples|
1. Preheat the crock pot or heavy bottom enamel pot at low heat.
2. Whisk together the nutmeg, cinnamon, allspice and cloves and cloves in a medium bowl and set aside.
3. Peel and chop up the apples into 1/2 inch pieces, you can chop up the apples using a food processor if you want a quick cooking apple butter. Combine the apples with the spices and stir in the vanilla and almond extract. Place the apple mixture, apple juice or apple cider and the water into your preheated crock pot or heavy pot. Cover with a tight fitting lid and cook on low for 2.5 to 3 hours until the apples are soft and full of spice and most of the liquid has dissipated.
4. Stir the apples and add the butter. Turn the crock pot heat up to medium-high and turn the heat up to medium for the heavy bottom pot. Cover with a tight-fitting-lid and continue cooking for 1 to 1.5 hours until you can smash a piece of apple with a spoon. Turn off the heat and allow to cool for at least 30 minutes. Using a blender or food processor, divide the apple butter into batches and blend/process until smooth and silky, about 1 minute.
5. Divide the apple butter into glass jars or baggie. You can freeze batches for up to 6 months and keep it in the refrigerator for up to 2 months. I enjoy my apple butter with oatmeal, on toast and with peanut butter. Yum!