Apples To Apples - Spicy Apple Butter
A note on the apples: Most recipes for pie, apple butter, etc., tell you to use Granny Smith apples because of their tartness, or structure, or both. But for apple butter in particular, I like using all different kinds together - best of all worlds.
5 pounds apples, peeled 1 cup brown sugar
1/2 cup sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ground cloves
1/4 tsp. salt
1 vanilla bean
Peel, core, and chop the apples into thin, small slices or chunks.
In a bowl, whisk together the brown sugar, sugar, cinnamon, nutmeg, allspice, cloves, and salt.
Combine all of the ingredients with the apples in the slow cooker and stir well. Slice the vanilla bean in half lengthwise, scrape out the seeds, and add the seeds along with the whole vanilla pod.
Cook on high for 5 hours, stirring every hour or so.
Take out the whole vanilla pod and puree the apples in the blender until completely smooth.
Cook another 2 hours, or until thickened to your liking.
Pour the apple butter into jars and let cool before refrigerating.
Apple butter is good on almost anything in my opinion, but on toast with coffee on a chilly morning is perfect. At Wheely’s, (WheelysNewCastle.com) we use it for the Scr’apple Melt - a waffle with apple butter, scrapple and apple slices.
Give it a try on a crisp morning.