Holiday baking has begun!

I started my holiday baking a few days ago, first on my list of treats was Apple Butter!

Apple Butter has been a favorite of mine since I was a kid. Family trips to Ohio to visit my late Nonny Vicky always included a stop at the Amish Door, a Mennonite owned restaurant, and there I always got the apple butter. Mmmmmm...  I love it in place of jam w/ peanut butter, I'd rather have it on my biscuits instead of honey, ... I'll even use it instead of syrup on my pancakes. Its the perfect fall/winter treat -- filled with the spices that warm your soul like cinnamon, nutmeg and clove. If you've never tried to make your own apple butter I can assure you it is remarkably simple. All you need is a slow cooker, 24 hours and a few simple ingredients.

Apple Butter

Now, this may be a surprise but Apple Butter starts with apple sauce. You could get some store brand apple sauce, but making your own from your own blend of apples is going to make your recipe uniquely yours. If you have access to an orchard or a fresh farmer's market that would be ideal. But getting your apples from the grocery store is just dandy too. You'll want a few pounds, 3-5. I personally use Granny Smith apples because they are my favorite. But you could use any apple you like, or any combination of apples.

OK, part one.. Apple sauce!

Ingredients:

3-5 pounds Apples

1 cup (approx) apple juice

1/2 fresh lemon

Step 1.

Cut and core all your apples. I, personally, do not peel mine. Lots of the nutrients are stored in the skin, and I like the tart flavor.

Step 2.

Put all your apple slices in a stock pot on a medium burner, fill pot with about one inch of apple juice (you could use water) squeeze your lemon over the apples (to keep them from turning brown).

                                                                     Step 3.

Steam, covered, for about 20 minutes, or until entirely mushy.

Step 4.

                                      Allow to cool, then blend the apples into a nice puree in a food processor.

Now we're ready for part two!

Ingredients:

6 quarts of apple sauce
4 cups sugar
2 tablespoons cinnamon
1 tsp ground cloves
1 tsp ground all spice

1/2 tsp ground nutmeg

(You can adjust these spices more or less to your taste)

Step 1.
Fill your slow cooker with 5 quarts of apple sauce. Mix in 2 cups of sugar and the remaining spices. Cook on high for 1 hour, then turn to low for 10 hours or so. ** It will splatter, so to prevent a horrible mess in the morning place some wooden skewers under the lid of the slow cooker so it continues to vent but contains most of the mess.

Step 2.
Enjoy the loooovely aroma filling your home.

Step 3.

After the apple sauce has turned a deep shade of brown and reduced about 1/3 add the remaining apple sauce (should be about 2 quarts) and the remaining 2 cups of sugar. Continue to cook on low for another 8 hours or so.  Now, if your first batch of apple sauce didn't warrant enough left over for this part, you could make another batch and freeze the left over quarts or you could mix in pre-processed apple sauce.

Once the mixture is a thickness you like (we're looking for something thicker than apple sauce but thinner than molasses.) turn off the slow cooker and allow to cool. While its cooling, prep your jars for canning -- I usually get 10 pint jars from one batch.

Step 5.

Water -bath process the cans for 10-12 minutes, and then allow to cool on the counter completely before storing.

Processing the apple butter means it will stay good in your pantry for 12-18 months. It makes a great home-made treat, perfect for sharing during the holidays!