ChaosGirl has decided that apple butter/peanut butter sandwiches are one of the best things ever so she has almost eaten through the jar of apple butter we had in the fridge. I used to make huge batches of apple butter every fall but hadn’t done it for several years. Since it isn’t that much more than making the applesauce I’m now making every week I figured why not make a small batch. It worked really well and I ended up with about 2 cups of apple butter. The original recipe came from a really old Joy of Cooking cook book. I think the original title was Baked Apple Butter since it baked in the oven. I adapted it for the crock pot based on a Peach Butter recipe I had. You can take canned peaches, puree them and do the same thing.
1 3-lb. bag of apples (I used red delicious) peeled, cored, and cut up
1/2 c. sugar for each cup of pureed apples
1 -2 tsp. cinnamon depending on how cinnamon-y you like your apple butter
1/4 tsp. cloves
Dash of allspice
1/2 c. white wine
Put apples in crock pot and cook on low for about 3 hours or until easily mashed. I pureed mine with a hand mixer in the crock pot but you could take them out and puree them in a blender if you prefer.
Add the sugar and spices. Mix it all together and return to the crock pot and let it heat back up until it starts to bubble (maybe 1 hour) Turn it off and let it cool down. I did this part last evening and then refrigerated it overnight.
The next morning stir in white wine and turn crock pot back on to low. Leave the lid off and let it cook for about 6 hours stirring every couple of hours. It should cook down about 1″-2″. Let cool and enjoy.
Note: I have tried to get this to work with store-bought applesauce and have had no success. It just won’t cook down enough. There is just too much water in the jarred applesauce to do this.