Overnight Apple Butter
Monica Fry
ingredients
- 1 C Packed Brown sugar
- 1/2 C Honey
- 1/4 C Apple Cider
- 1 tbsp Ground Cinnamon
- 1/4 tsp Ground Cloves
- 10 medium apples -- Peeled and chunked
directions
Combine all ingredients in a slow cooker and cook on low for 10 hours
Place a fine, mesh sieve over a bowl and spoon 1/3 of the mixture into the sieve. Press mixture through sieve using the back of a spoon or a ladle.
Discard apple pulp
Turn slow cooker up to high
Cook new apple mixture (pulp-less) for an additional 1-2 hours UNCOVERED in slow cooker.
Spoon into bowl, cover and refrigerate for up to 1 week.
Yield: “3 Cups” - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2205 Calories; 5g Fat (2.0% calories from fat); 3g Protein; 577g Carbohydrate; 41g Dietary Fiber; 0mg Cholesterol; 98mg Sodium. Exchanges: 1/2 Grain(Starch); 14 1/2 Fruit; 0 Fat; 23 1/2 Other Carbohydrates.
NOTES : A combination of apples will ield the best flavor. Granny Smith, Johnathon and Rome work best.
Apple butter is not as thick as traditional Apple Butter. Final product will be thinner but just as yummy =)
Source: Monica Fry
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