Original inspiration: Cooking Light
Serving Size: 2 tablespoons (around 32 servings per pot)
WW: 1 pointsplus per serving
- 10 medium apples, peeled, cored, and cut into large chunks (around 2.5lbs cut up)
- 1/4 cup local honey (the generic stuff is disgusting and mostly just corn syrup)
- 1/4 cup apple cider
- 1/2 cup brown sugar (unpacked)
- 1 1/2 Tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Combine all ingredients in your slow cooker and set on low for 10 hours. The apples should be very tender at the end of this time.
If you have an immersion blender, blend the cooked down apple mixture until smooth. If not, you can press the mixture through a fine mesh sieve and discard the apple pulp. The immersion blender saves time and is much less messy. Either way, return the smooth apple mixture to the slow cooker. Turn it up to high and cook uncovered for 90 minutes or until the mixture is thick, stirring occasionally.
Transfer into a bowl or mason jar and refrigerate for up to a week (it won't last that long). If you double your recipe, jarred apple butter with a cute, crafty label makes a beautiful hostess gift for holiday parties!