Apple butter is a lovely accompaniment to freshly baked muffins, on toasted bagels, english muffins or regular toast. Add a teaspoonful (or two) to your morning oatmeal for a change of pace.
One of our favorite ways to serve apple butter is to “hollow” out an apple using a melonballer. This makes a lovely “dish” to hold spiced apple butter when serving guests or loved ones.
You’ll need
12 – 15 Apples cored, quartered & peeled
1 can thawed “frozen apple juice”
1 tsp Cinnamon
1/4 tsp Cloves
Combine the quartered apples and concentrated apple juice in a slow cooker. Cover and cook on low for 10 – 12 hours or until apples are soft.
Remove from slow cooker and blend thoroughly until smooth. Then return to pot; add cinnamon and cloves.
Cover and cook on low one hour. This recipe makes about 8 cups.
Sugar-free Spiced Apple Butter
3 pounds apples, peeled, pitted & quartered
3/4 cup apple juice, pear nectar or peach nectar
1 teaspoon ground cinnamon, or to taste
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2/3 cup Equal? Spoonful*
Combine prepared fruit, fruit juice and spices in Dutch oven or stock pot. Bring to boiling; cover and simmer 15 minutes or until fruit is very tender. Cool slightly. Puree in batches in blender or food processor, then return to sauce pot and bring to a boil over medium heat. Reduce the heat and simmer, uncovered, until desired consistency, stirring frequently.
Remove from heat; stir in Equal (to your taste preference)
Store up to 2 weeks in refrigerator
See also these other Delicious Apple Butter Recipes from our Members:
© Can Stock Photo Inc. / jomzor
how long does this store for?
Does this work well if you double the ingredients? Or should I just make two batches and follow the recipe as is?