December 17, 2013

In the Kitchen: Apple Butter

My husband and I spent the fall exploring the outdoors in Central Virginia. And for me, that meant apple picking and vineyard hopping. After a trip to Albemarle Ciderworks, we ended up with nearly 20  pounds of apples. We ate the majority as snacks, but the rest ended up in this apple butter. This is like a rich, almost savory applesauce. It is great on toast, as well as with cheese. If you have any apples left over I suggest you make this butter, because it makes a great gift too.

Apple Butter:

7 pounds apples, peeled, cored, and sliced
1 1/2 cups granulated sugar
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 cloves
1/4 teaspoon salt
1 tablespoon vanilla extract

Place apples in a crockpot. Stir in spices and sugar. Cook on low for 10 hours, stirring every few hours.

Stir in vanilla extract and break up any large chunks that may remain.  Cook for an additional two hours. Allow the apples to cool overnight. Remove from fridge and puree with an immersion blender. You want the mixture to be very smooth, so use a blender if necessary. Spoon mixture into jars and store in the fridge for up to two months.

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