This recipe, while excellent, taught me more than I ever could expect from a recipe. I learned that I have no patience (no surprise there *LOL*), I have slippy finger syndrome when peeling apples – a number were sacrificed as they either slipped into the sink or went bouncing along the floor. I learned that when you buy a bag of apples from Whole Paychex, they are smaller than the average grocery store apple so plan accordingly. I also learned that my vegetable peeler will be switched out for a Rosle because, as I’m learning the hard way, the quality of the tools is vital sometimes.
I did make a couple errors when I was making the recipe because the apples were so small (and the slippy finger syndrome), my liquid to apple ratio was off and I didn’t leave the lid slightly ajar while cooking overnight. Long story short, I would up with a bit of applesauce after pulsing it in the food processor. So, I quickly dumped it in the dutch oven and let it simmer on the stove for another hour and a half until it was reduced by almost half. I’m happy to report that I wound up with some divine apple butter that I promptly spread on a croissant and enjoyed while watching my new fave show, Merlin.
Gather the ingredients
Adding the spices
Time for the Apple Juice (you could use cider if you wish or even add a splash of Bourbon)
Stewed Apple Goodness – Time To Puree!
Not as I thought – time to thicken in the Le Creuset
Mmmmmmmm –the flavors of fall!
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Ingredients
- 8-9 ginger gold apples (or any apples that you prefer), peeled, cored and sliced into wedges.
- 2 cups apple juice (you can add an extra 1/2 cup if your apples are larger)
- 1/4 cups of light brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1 1/2 tablespoons Mexican Vanilla
Instructions
- Tumble the apples into the slow cooker.
- To the apples, add the brown sugar, cinnamon, nutmeg, ground cloves, Mexican vanilla and apple juice. Stir well and place the lid on slightly ajar.
- Turn the slow cooker on low for 12 hours or so.
- After the mixture has cooked, turn the slow cooker off and allow the mixture to cool for an hour or so.
- Transfer the entire apple mixture to a food processor and puree.
- If the mixture is not thick enough to your liking, transfer to a dutch oven and simmer on low until reduced a bit.
- Put the apple butter into individual canning jars and enjoy!
