I made a batch of apple butter last year that turned our pretty good but, this year I'm going to follow the exact recipe instead of finagling with the amount of sugar. It was sweet, however after being left in the frig overnight, the taste mellowed significantly. I did not go to waste though because I used it up in recipes that called for apple sauce with great results.
The recipe that I am going to follow is found at crockpot365.blogspot.com. I give all the credit for the following recipe and I'll notate any changes that I am going to make.
CROCKPOT APPLE BUTTER
--14 large apples fit in my 6.5 quart crockpot
--2 tsp cinnamon
--2 cups white sugar (see note below)--1 cup brown sugar (see note below)
--1/2 tsp cloves
--1 T vanilla
The Directions.
This is a 2-day process. Quarter the apples and take out the core. I did not peel, and picked out the skin later. If you enjoy peeling, or have one of those cool apple tools that peels easily, you should peel.
Although my picking out the skin later idea worked, it was kind of a pain. But (for me) it was easier than peeling all of the apples by hand.
Put all of the quartered apples into your crockpot. Add 1 tablespoon of vanilla. Cover and cook on low for 8 hours.
When the cooking is done, mash the apples with a fork. Pick out the skin with the fork. Stir in the sugar, cinnamon, and cloves.
NOTE: I think this was too much sugar. It's good, and my kids really like it, but I feel I went too heavy with the sugar. Next time I will use 3/4 cup of each kind. My mistake came from reading other recipes that called for 3 cups of sugar, instead of going with my gut.
Cover again and cook on low for 6 hours. Pick out more apple skin. If you prefer your apple butter to be velvety-smooth, blend with an immersion blender, or blend in small batches in a traditional blender. I did not do this.
The Verdict.
Very very good. Very sweet, but the sweetness did mellow after a night in the refrigerator. This made enough for 3 jars of apple butter. We gave a container to my mom and grandma. It tastes wonderful with peanut butter on an apple rice cake.
mmm.
--2 tsp cinnamon
--2 cups white sugar (see note below)--1 cup brown sugar (see note below)
--1/2 tsp cloves
--1 T vanilla
The Directions.
This is a 2-day process. Quarter the apples and take out the core. I did not peel, and picked out the skin later. If you enjoy peeling, or have one of those cool apple tools that peels easily, you should peel.
Although my picking out the skin later idea worked, it was kind of a pain. But (for me) it was easier than peeling all of the apples by hand.
Put all of the quartered apples into your crockpot. Add 1 tablespoon of vanilla. Cover and cook on low for 8 hours.
When the cooking is done, mash the apples with a fork. Pick out the skin with the fork. Stir in the sugar, cinnamon, and cloves.
NOTE: I think this was too much sugar. It's good, and my kids really like it, but I feel I went too heavy with the sugar. Next time I will use 3/4 cup of each kind. My mistake came from reading other recipes that called for 3 cups of sugar, instead of going with my gut.
Cover again and cook on low for 6 hours. Pick out more apple skin. If you prefer your apple butter to be velvety-smooth, blend with an immersion blender, or blend in small batches in a traditional blender. I did not do this.
The Verdict.
Very very good. Very sweet, but the sweetness did mellow after a night in the refrigerator. This made enough for 3 jars of apple butter. We gave a container to my mom and grandma. It tastes wonderful with peanut butter on an apple rice cake.
mmm.
UPDATE BY TABBY
Last year I decreased the amount of sugar the way the recipe called for....but not this year! I am also going to peel and core my apples to decrease the after work time. The peels and cores also smell GREAT simmering on the stove all day, as if the apples in the crockpot have nothing to do with it! Haha.
Such an easy project to do, and it freezes beautifully. You can use this concoction for so much more than just to spread on muffins, biscuits, toast, etc.
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