Slow Cooker Pennsylvania Dutch Spiced Apple Butter
Apple Butter is a simple to prepare recipe that requires cooking all day to yield a beautiful spiced spread or ingredient for other recipes. Replacing the Pennsylvania Dutch tradition of families and villages stirring a heavy pot of apples over a roaring fire, is the slow cooker which simmers the fall mixture reducing it throughout the day.
Once the mixture is finished it can be stored sealed in the refrigerator for use or water bath canned following guidelines for safety.
6poundsassorted variety Apples(sweet and tart), peeled, cored and cut into pieces
½cupDark Brown Sugar
1/2cupsApple Cider
2teaspoonsCinnamon
¼teaspoonground Nutmeg
¼teaspoonground Cloves
½teaspoonAllspice
¼teaspoonground Ginger
¼teaspoonKosher Salt
Instructions
Place apples in a slow cooker 4 quarts or larger (quantity will completely fill a 4 quart slow cooker; the mixture will reduce but stirring may be more difficult until it does).
In a small bowl, combine the apple cider, brown sugar, the spices and salt. Whisk to fully combine and partially dissolve the sugar. Pour over the apples in the slow cooker and toss the apples to coat. Note: periodically through the cooking spoon the apples on the bottom to the top to continue to coat all the apples.
Cook on high for 6 hours or until the apples are soft and falling apart. Using an immersion blender (preferred method) or by batches in a regular blender, puree the apple butter and return to the slow cooker. Continue to cook on high with the lid off allowing the mixture to reduce to 1 quart (1 ½-2 additional hours)