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
Not as I thought – time to thicken in the Le Creuset
Mmmmmmmm –the flavors of fall!
- 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
- 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!