Apple Butter

I grew up with apple butter, which is really applesauce cooked for a very long time and spiced with cinnamon, cloves and nutmeg!  It is delicious when smeared on toast, biscuits or scones.  I also enjoy using it as a flavoring agent for pork loin or pork tenderloin as it bakes in the oven.  I pour a bit of apple cider or apple juice in the roasting pan.   I cut slits in the pork  and press apple slices into the slits.  Then I spoon apple butter over the entire top surface of the meat and bake, covered at first and then uncovered for the last 30 minutes to let the apple butter carmelize on top.  Another exciting thing about apple butter is that it freezes beautifully---just waiting for your next apple butter celebration!   I hope you enjoy this recipe that was adapted from my friend who lives in Germany.  The original recipe came from Motherearthnews.com  Enjoy!

Ingredients:

6-7 lbs of apples  (I use a variety:  Granny Smith, Gala, Ambrosia, etc.)

2 cups brown sugar ( use less if you wish)

3 rounded teaspoons cinnamon (more or less if you wish)

1 teaspoon nutmeg (more or less if you wish)

2 rounded teaspoons cloves (more or less if you wish)

¾ cup apple cider or apple juice (if you add more it will be too runny)

Dash of salt

Instructions:

*Add apple cider to the base of your crock pot.

*Place peeled, and chopped apple pieces on top of liquid.

*Add desired amount of sugar.

*Add spices and salt.

*Stir to coat apples.

*Cook for 8 to 10 hours on low.   This makes your house smell exquisite!

*Stir periodically

*Remove the lid for the last hour to allow excess moisture to cook out

*Use as is for a chunkier consistency or place in a high powered blender (I use  a Ninja) and pulse until desired smoothness.

*Ladle into freezer safe containers and freeze or into jars to give as gifts or to keep in refrigerator for up to 2 weeks.