Last year was the first time that I ever attempted to make
apple butter and I have to say I was incredibly proud of myself for trying it out. Hubs and I enjoyed the recipe but I felt like there was definitely room for improvement since it was my first time making it. This year I decided to tweak the recipe a bit and I have to say I'm LOVING it... maybe a little too much. I've been eating toast every morning with apple butter literally piled ridiculously high on top of it. I blame the apple butter craving on the baby since I'm nearing 9 months prego but in all reality, I'm just plain obsessed with how yummy it is... pregnant or not. Anyways, I wanted to share with all of you the "new and improved" version and hope you will try it out!
Serving size: approx. 1 pint
INGREDIENTS NEEDED:
- a dozen of apples
- 2 teaspoons lemon juice
- 1/2 teaspoon nutmeg
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla
- 1/4 cup water
- 1/4 cup apple cider
DIRECTIONS:
- Peel, core and chop the 12 apples. {It definitely taste a lot better WITHOUT the skin of the apples left on but leaving them on is fine too.}
- Mix together in a large bowl the lemon juice, nutmeg, cinnamon and sugars.
- Toss the cut apples into the sugar mixture. {Make sure the apples are covered as evenly as possible in the mixture.}
- Once completely covered in the mixture, toss in the crock pot.
- Poor the vanilla, water and apple cider over top of the apples and mix well.
- Set the crock pot on LOW and allow it to do it's magic over night or for at least 8 hours.
- Mine was still too chunky for my liking so I smoothed it out on low in our blender for approx. 1-2 mins.
Happy October 1st everyone!
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