Yields: 3 to 4 cups | Prep Time: 15 minutes | Cook Time: 10 to 13 hours
Growing up in upstate New York meant I was surrounded by apples every fall. I had the added benefit of living near Cornell University, where they have some amazing orchards and the best apples and cider ever! This apple butter is perfect for spreading on breakfast toast or adding to a bowl of oatmeal as a sweetener instead of maple syrup.
3 pounds apples (about 12 apples)
2 tablespoons apple cider vinegar
½ cup Sucanat
2 tablespoons ground cinnamon
1 teaspoon ground allspice
¼ teaspoon ground cloves
2 teaspoons pure vanilla extract
- Wash, core, and quarter the apples. There is no need to peel the apples since the peel contains lots of fiber and nutrients that will be pureed later in the process. Combine the apples, vinegar, Sucanat, cinnamon, allspice, and cloves in a slow cooker. Cover and cook on low for 8 to 10 hours. Stir and continue cooking for another 2 to 3 hours. Stir in the vanilla.
- Let the apple mixture cool completely, then transfer to a food processor or blender. (Alternatively, you can use an immersion blender for this step.) Blend until there are no chunks remaining. You may need to do this in batches.
- Pour into jars and store in the refrigerator for up to 2 weeks. You can also freeze it for 3 to 4 months.
Kim’s Hint: You can use any variety or combination of varieties of apple you like, but sweeter apples are especially nice for this recipe.
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