Since we went apple picking this last weekend, we now have an abundance of apples, which means that I am looking for creative ways to use them. The cool weather today made me in the mood for apple butter and toast. I found this quick recipe in one of our cooking light cookbooks a few years back and loved it. It's easy and turns out great. I like to do the stove top version because it's faster. I also reduced the amount of sugar added because I honestly thought it came out too sweet using the original recipe.
Ingredients:
1/2 cup packed brown sugar
1/4 cup honey
1/4 cup apple cider
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground mace
10 medium apples, peeled, cored, and cut into large chunks (about 2 1/2 pounds)
Directions:
Combine all ingredients in a Dutch oven. Cover and cook over medium-low heat 1 hour or until apples are very tender, stirring occasionally.
Place a large fine-mesh sieve over a bowl; spoon one-third of apple mixture into sieve. Press mixture through sieve using the back of a spoon or ladle. Discard pulp.
Repeat procedure with remaining apple mixture. Return apple mixture to slow cooker.
Cook, uncovered, on high 1 1/2 hours or until mixture is thick, stirring occasionally.
Spoon into a bowl; cover and chill up to a week.
Link to Recipe
-Anna
1/2 cup packed brown sugar
1/4 cup honey
1/4 cup apple cider
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground mace
10 medium apples, peeled, cored, and cut into large chunks (about 2 1/2 pounds)
Directions:
Combine all ingredients in a Dutch oven. Cover and cook over medium-low heat 1 hour or until apples are very tender, stirring occasionally.
Place a large fine-mesh sieve over a bowl; spoon one-third of apple mixture into sieve. Press mixture through sieve using the back of a spoon or ladle. Discard pulp.
Repeat procedure with remaining apple mixture. Return apple mixture to slow cooker.
Cook, uncovered, on high 1 1/2 hours or until mixture is thick, stirring occasionally.
Spoon into a bowl; cover and chill up to a week.
Link to Recipe
-Anna
