Chef's Corner: Apple Butter

For those of you out there who have apple trees and don’t know what to do with all the apples, make apple butter! It’s a great way to use up the crop and this recipe is delicious! If you don’t have an apple tree and love apple butter I highly recommend you come to Howie’s Market to buy your apples. We have a large selection of apples that would work great in this recipe - the best apples we have for baking at Howie’s currently are Fuji, Red Delicious, and Honey Crisp.


I found this particular recipe online at sugarspunrun.com. It is super easy, as there is no peeling involved. Just dice up the apples add the sugar and spices and let the slow cooker do it’s thing. The apples come out thick, creamy and delicious! Try it over a scoop of vanilla ice cream. It’s like Fall in the summertime!

 

Apple Butter


INGREDIENTS 



  • 5.5 lbs soft, sweet apples (see note 1) Cored and chopped into small pieces, about ¼" (2.5kg)

  • 

1 cup brown sugar firmly packed (200g)

  • 

¾ cup granulated sugar (150g)

  • 

1 Tablespoon ground cinnamon



  • ¼ teaspoon salt



  • ⅛ teaspoon ground cloves



  • 1 vanilla bean (may substitute 1 ½ teaspoons vanilla extract)

Recommended Equipment

  • Immersion Blender 



  • 6 Quart Slow Cooker


Instructions

  1. Slice apples into small pieces (about ¼") and dispose of cores (you do not need to peel the apples).

  2. Place apples in the basin of large slow cooker

  3. In a medium-sized bowl stir together sugar, brown sugar, cinnamon, salt, and cloves until well-combined.

  4. Pour sugar mixture over apple pieces and stir until well combined.

  5. Place lid on crockpot and cook on low heat for 10 hours.

  6. Once 10 hours has elapsed, use an immersion blender to puree apples until smooth and no chunks remain (see note 2 if you do not have an immersion blender).

  7. Scrape the inside of the vanilla bean into your apple puree (or add vanilla extract).

  8. Turn crockpot on to low heat and cook another 2 hours uncovered, stirring occasionally.

  9. Store in the refrigerator in an airtight container, where it will keep about 2 weeks.

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