MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Apple Butter
Categories: Butters
Yield: 24 Servings

3 lb Apples (1.35 kg);
- cored & chopped
1/2 c Apple cider or apple juice;
- (120 ml)
3/4 c Light brown sugar (165 g)
2 tb Granulated sugar (25 g)
1 tb Lemon juice (15 ml)
2 ts Ground cinnamon (5 g)
1/4 ts Ground nutmeg (0.5 g)
1/8 ts Ground cloves (0.25 g)
1/4 ts Fine sea salt (1.5 g)
1 ts Vanilla extract (5 ml)

Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes

This apple butter should be the first on your autumn to-make list.
Smooth and glossy, it's bursting with all of the cozy spices you
associate with the season. You'll want to slather it on everything!

Stovetop Method:

Wash the apples thoroughly under cold running water. Peel them if you
prefer an extra-smooth apple butter. Cut the apples into quarters,
remove the cores, and chop into roughly 1" pieces.

Place the chopped apples in a large, heavy-bottomed pot. Add the apple
cider, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg,
cloves, and salt. Stir well to coat the apples. Bring to a gentle
simmer over medium heat. Reduce the heat to low, cover, and cook for
25 to 35 minutes, stirring occasionally, until the apples are very
soft and mash easily with a spoon.

Remove the pot from the heat. Using an immersion blender, carefully
blend until completely smooth. Alternatively, carefully transfer the
mixture to a blender in batches, blend until smooth, then return it
to the pot.

Stir in the vanilla extract. Then, return the pot to very low heat
and cook uncovered for 1-1/2 to 2 hours, stirring every 10 to
15 minutes. Stir more frequently toward the end of cooking,
scraping the bottom and sides of the pot to prevent sticking or
scorching. The apple butter is ready when it is thick, glossy, and
deep caramel brown. To test, spoon a small amount onto a chilled
plate. It should hold its shape with little to no liquid separating
around the edges.

Let the apple butter cool slightly before transferring it to clean
jars or airtight containers. Store in the refrigerator for up to
2 weeks or freeze for up to 3 months.

Slow Cooker Method:

Wash the apples thoroughly under cold running water. Peel them if you
prefer an extra-smooth apple butter. Cut the apples into quarters,
remove the cores, and chop into roughly 1" pieces.

Place the chopped apples in the slow cooker. Add the apple cider,
brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg, cloves,
and salt. Stir well to combine.

Cover and cook on High for 3 to 4 hours or Low for 6 to 8 hours,
until the apples are completely soft and mash easily with a spoon.

Using an immersion blender, carefully blend the apples directly in
the slow cooker until completely smooth.Alternatively, transfer the
mixture to a blender in batches, blend until smooth, then return it
to the slow cooker.

Stir in the vanilla extract. Leave the lid slightly ajar to allow
steam to escape. Continue cooking on High for 1 to 2 hours, stirring
every 30 to 45 minutes, until the apple butter is thick, glossy, and
deep caramel brown.

To test, spoon a small amount onto a chilled plate. It should hold its
shape with little to no liquid separating around the edges. If your
slow cooker doesn't reduce liquids quickly, remove the lid completely
during the final 30 to 60 minutes, if recommended by the
manufacturer. Stir occasionally to prevent sticking around the edges.

Turn off the slow cooker and let the apple butter cool slightly.
Transfer to clean jars or airtight containers. Store in the
refrigerator for up to 2 weeks or freeze for up to 3 months.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/apple-butter-recipe/>

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