Slow-cookers make more than meaty dinner dishes. Make a sweet, rich apple butter spread that goes perfectly on a toasted English muffin or served over pork chops. The Market has an abundance of Michigan Apples, apple cider and local honey. Great idea to spoon over pork so check out our meat vendors for their pork selections. See note on recipe for suggested mixture of apples.
- 1 cup packed brown sugar
- 1/2 cup honey
- 1/4 cup apple cider.
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground mace
- 10 medium apples, peeled and cut into large chunks (about 2 1/2 pounds)
- Place a large fine-mesh sieve over a bowl; spoon one-third of apple mixture into sieve. Press mixture through sieve using the back of a spoon or ladle. Discard pulp.
- Repeat procedure with remaining apple mixture. Return apple mixture to slow cooker. Cook, uncovered, on high 1 1/2 hours or until mixture is thick, stirring occasionally. Spoon into a bowl; cover and chill up to a week.
- Stovetop variation: Combine all ingredients in a Dutch oven. Cover and cook over medium-low heat 1 hour or until apples are very tender, stirring occasionally. Strain through a sieve as recipe instructs in Step 2. Return mixture to pan. Cook, uncovered, over medium-low heat 15 minutes or until thick, stirring frequently.
A mixture of apple varieties, rather than just one type, will produce apple butter with rich, complex flavor in this slow cooker recipe. Good choices include Esopus Spitzenburg, Granny Smith, Jonathan, Northern Spy, Rome, Stayman, Winesap, and York.
Recipe Courtesy of Domenica Marchetti Cooking Light OCTOBER 2004