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If you read my latest apple dumpling recipe post (sooo delicious!) then you will know that last weekend I went apple picking and brought home more apples then I could possibly consume. I found myself in a situation of needing to eat a lot of apples in not a lot of time! So what did I find the be the best recipe to make use of a lot of apples? Apple butter! Apple butter has the taste of apple sauce with the consistence of butter and is absolutely delicious on toast. This is a sweet spread but has no added sugar – that gets a thumbs up in my books!
A no sugar added spread that is great for your morning toast. It tastes like applesauce but spreads smoothly like butter.
This recipe is best made using a slow cooker. Cut as many apples as you would like or as many as it takes to fill your slow cooker. Remove the apple cores and cut the apple in slices. Do not remove the skins.
I cut 15 small-medium sized ripe apples and my apple butter yield was 2 full mason jars.
Place your apples into the slow cooker and turn on to high. Cook apples for 5 hours until totally mushy in consistency and browned. You will want to occasionally stir the mixture so it does not stick to the bottom.
Once your mixture is very mushy. Allow it to cool slightly and put into your food processor to blend. This will break down the skins to allow for an even more smooth consistency.
Add the mixture back into the slow cooker and stir in the cinnamon. Allow to cook on high again for about 1-2 hours or until it is the creamy consistency you would like.
Feel free to enjoy immediately and store in a sealed container in the fridge - it should keep for a couple of weeks.
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