9.20.2013

overnight apple butter

 

fall is my favorite season, plain and simple. lately, i've been trying to savor the last few weeks of summer, but honestly all i can think about is my first pumpkin spice latte, riding boots, decorating for halloween and this years thanksgiving plans. a few weeks ago i made a delicious pot roast for dinner in 85 degree heat. needless to say...i was sweatin' it in our tiny unairconditioned apartment the whole time trying to pretend that it was fall...but it was so worth it.

anyway, the other night i noticed that we had a bowl of apples that were just passing their prime. after searching for fuji apple baking recipes online i decided to go with a variation of overnight apple butter. it goes a little something like this:

// OVERNIGHT APPLE BUTTER //

3lbs. apples (mixed is okay)
2 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
pinch of salt
3/4 cup water or fresh apple cider

fill crock pot with peeled, cored and diced apples. add remaining ingredients and stir until mixed. cover and cook on high for one hour. after one hour, leave lid on and continue to cook on lowest setting overnight.

in the morning, uncover the crock pot and cook for an additional hour until mixture thickens. once the mixture has thickened, use a whisk to stir until there are no more chunks and the butter becomes a spreadable consistency.

pour butter into mason jars and store in the refrigerator for up to six weeks. Freeze for longer storage.


we like to toast bagels and slather on cream cheese and apple butter (sometimes pumpkin butter!). i've also heard that some like to put a spoonful in a bowl of oatmeal which i'm dying to try. basically the stuff is delicious, it makes your house smell like heeeeaven and hellooo...can it and give it as gifts this holiday season! that's probably what i'll be doing this year and so should you...just sayin.

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