Time 10h20m Yield 32 Number Of Ingredients 13 Steps:
Place apples in a slow cooker. Sprinkle with sugar, cinnamon, cloves, allspice, nutmeg, and salt. Cover and cook on High for 2 hours. Stir butter-flavored syrup, honey, maple syrup, vanilla extract, lemon juice, and molasses into the apple mixture; mash apples with a potato masher or fork. Reduce heat to Low, cover, and continue cooking apple mixture until thickened and dark brown, 9 to 11 hours, whisking frequently. Remove cover and cook for 1 to 2 more hours.
Time 11h30m Yield 4 pints, 128 serving(s) Number Of Ingredients 5 Steps:
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. Spoon the mixture into sterile containers, cover and refrigerate or freeze.
Time 11h20m Yield 4 pints. Number Of Ingredients 5 Steps:
Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. , Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). , Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.
Time 11h30m Yield 128 Number Of Ingredients 5 Steps:
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. Spoon the mixture into sterile containers, cover and refrigerate or freeze.
Time 11h30m Yield 128 Number Of Ingredients 5 Steps:
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. Spoon the mixture into sterile containers, cover and refrigerate or freeze.
Time 11h20m Yield 64 Number Of Ingredients 5 Steps:
Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.
Yield Makes about 1 1/2 cups Number Of Ingredients 6 Steps:
In a Dutch oven over medium heat, melt butter and add apples. Cook apples until slightly softened, about 5 minutes. Add cider, bring to a boil, and reduce heat to a simmer. Let simmer, partially covered and stirring occasionally, until soft, about 30 minutes. Preheat oven to 250 degrees. Mash softened apples with a potato masher. Remove from heat and add lemon juice, lemon zest, and cinnamon. Using an immersion blender, puree mixture until smooth. Pour apple mixture evenly into a baking dish. Transfer to oven and bake, stirring occasionally, until thickened and reduced, about 3 to 3 1/2 hours. Let cool before serving. Apple butter may be kept, refrigerated in an airtight container, up to 5 days.
Time 3h30m Yield 1 1/2 cups, 48 serving(s) Number Of Ingredients 3 Steps:
Peel and core the apples, then cut them into 1 inch chunks. (Don’t worry about making them perfectly sized). Place the apples in a large, nonreactive saucepan and pour the cider over them. Cover the pot and cook for about 30 minutes over low heat or until the apples are soft. Cool the mixture until it is only warm to the touch. Divide it into two batches and puree each in the bowl of a food processor or blender. (At this point, you will have an unsweetened applesauce, which makes excellent baby food). Pour all of the pureed fruit into a 13 x 9 x 2 inch baking dish, spread evenly. Sprinkle with the apple pie spice, and stir well. Bake in a preheated 300 degree oven for 2 to 3 hours or until your apple butter is deep brown and thick. Stir the puree every 20 minutes. Cool the apple butter and then scoop it into a clean jar with a sealable lid. It will keep for up to 2 months in your refrigerator. Spread it on toast, crackers, or sandwiches.
Time 6h30m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Place diced apples in slow cooker. Mix sugars, cornstarch, vanilla, salt and spices in mixing bowl, pour over apples, and stir to coat. Cook on high 2 hours, stirring occasionally until sugar is melted and syrup starts to form. Turn heat to low setting and cook for approximately 6-8 hours. Ladle into blender in small batches, blending until smooth and pouring out into bowl, repeating until all the apples have been processed. I then can mine in jelly jars using the water bath method.
Time 11h30m Yield 128 Number Of Ingredients 5 Steps:
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. Spoon the mixture into sterile containers, cover and refrigerate or freeze.
