Crock Pot Apple Butter and Applesauce
Many, many years ago, an elderly woman working at a local apple orchard shared her secret with me for making apple butter– her crock pot! It is still is one of my all-time favorite kitchen tips. Incredibly easy. You can use this method for making applesauce too.
Liz’s (no longer) Secret Apple Butter Recipe
Place cored, UNPEELED, whole apples in your crock pot. If you want to jam a lot of apples in, cut them in half to better fill the voids. DO NOT ADD ANY LIQUID. Cook on low about 10 hours, or until very soft.
Remove the apples from the crock pot with a slotted spoon while still hot, and place in a blender. DO NOT add any of the liquid that is in the crock pot. Puree apples until smooth.
Here is what I blend into 4 cups of still hot, pureed apple:
1/2 c. + 2 Tbsp. brown sugar
2 tsp. cinnamon
Scant 1/4 tsp. cloves
Ample 1/4 tsp. allspice
1/8 tsp. nutmeg
Pour into jars. Will keep in refrigerator up to 3 months, or 1 year in freezer.
To make applesauce:
After apples are cooked in the crockpot, remove from pot and mash with a potato masher (or pulse a few times in a food processor). Boom, done.
Add a little brown sugar and/or cinnamon only if you wish. To help keep your applesauce light in color, quarter or wedge the apples when adding to the crock pot, and add a splash of lemon juice (1-2 tsp.) before starting to cook.
Recipe created or adapted by Liz Talley, Urban Graze
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