Makes 5 1/2 cups

Nothing complicated here, just peeling a bag of apples. I used a 1/2-peck bag of Stayman Winesaps from the farmer’s market, but I’m looking forward to experimenting with apple varieties. I’m loving the apple peeler I got for Christmas because I can my own applesauce. It also cores and slices the apples and definitely saves time, though it’s a bit quirky to use.

About 5 pounds apples, peeled, cored and sliced

3 cups granulated sugar

1 tablespoon ground cinnamon

1/4 teaspoon ground cloves, allspice or nutmeg

Pile the apples into a slow-cooker, sprinkle with sugar, cinnamon and cloves, and stir to mix. Cover and heat on high for 2 or 3 hours, then on low for 10-15 hours, stirring occasionally. When the apple butter is dark brown, and the apples thoroughly break down and thicken as you stir them, they’re done. Puree with a stick (hand) blender, or let them cool and puree in a regular blender or food processor. Refrigerate.

(If you have experience canning, you may can this by ladling into hot jars, leaving 1/4-inch headspace. Process half-pint jars in boiling-water bath for 10 minutes, or 15 minutes for pint jars. More information on canning will be coming soon.)

Related column: No More Stupid Snacks

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