- Joined Mar 29, 2002
The Washington Post had this recipe recently.
I want to cut it in half as it's just way more than I want around, even including giving some away. Can anyone see any likely problems with cutting it in half? I think the final 1 hour on high will probably be less, as I'm just not reducing as much liquid.
Storage: To put up apple butter long-term, ladle it into sterilized glass jars and follow the jar manufacturer’s directions. Otherwise, ladle the butter into clean jars, cover and refrigerate for up to 8 weeks.
Active time: 1 hour 30 mins
Total time: 11 to 12 hours, depending on how fast the apples break down
Servings: 80 (makes 10 cups)
6 pounds apples, peeled, cored and cut into 1-inch chunks
2 cups sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/4 teaspoon ground clove
Place the apples in the slow cooker and cook, uncovered, on high for 1 hour.
Cover the slow cooker and cook on low for 8 to 10 hours. The apples will have lost at least a third of their volume and should break and crumble when you poke them with a fork. Taste and add the sugar, cinnamon, nutmeg, cardamom, salt and clove and stir well to combine.
Turn the heat back up to high, cover and cook for 1 hour more. Taste and adjust the spices, then puree the apples with an immersion or regular blender, or in a food processor to make a velvety smooth apple butter."