Apple Butter

If you’re looking for something a little different, try having this with scones. It’s much richer than applesauce, but just as simple to make. My sister eats it warm with a spoon- but she’s an electrical engineer, so I don’t know if you should follow her choices. This isn’t limited to scones- try it on toast, muffins, or even as a low fat icing for cupcakes!




4 apples (I used opal apples, but I think Braeburn or McIntosh would work best!)

3 cinnamon quills (or 2 teaspoons cinnamon powder)

4 cloves (or ½ teaspoon ground cloves)

1 sugar cube (or 1 tablespoon sugar)

1 teaspoon vanilla extract

Start by peeling the apples. Peels have no place in apple butter. They’d get all slimy, and start to separate but not fall off of the apples, and be chewy and weird and gross. Peel the apples. Preferably with a serrated peeler or paring knife! It’ll cut both your time and your chances of peeling off a bit of your fingernail in half. Happens all the time. I’m constantly torn between wanting long, beautiful, polished nails- and cooking. Ain’t easy on the old talons..

Once they’re all peeled, slice them up thinly,

and then throw them into a slow cooker. I wasn’t making too much, so I used this baby slow cooker. I love tiny versions of things. That’s why my dog can fit in my purse!

Now throw in the spices, vanilla, and sugar. I didn’t have any white sugar on hand, and I thought brown sugar would throw off the taste, so I dug out the sugar cubes. I may have eaten one. Or two. Fine, I ate three. Happy?

Let this cook for about 3 hours, until the apples are completely soft. You should be able to easily mush it with a spoon.

Remove the spices, and then puree it in a blender,

and then pour it back into the slow cooker for another hour.

The color will be brown, the flavor will be deep, and your kitchen will smell great. You can serve this hot or cold- but I think it’s much better hot!

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