Serves: 5
1. Heat all ingredients to boiling in 4-quart Dutch oven, stirring occasionally reduce heat. Cover and simmer 1 hour.
2. Mash apples with potato masher or large fork.
3. Simmer uncovered about 1 hour, stirring occasion-ally, until mixture is very thick. Cool about 2 hours.
4. Spoon apple butter into container. Store covered in refrigerator up to 3 weeks.
NUTRITION FACTS: 1 Tablespoon: Calories 30 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 0mg Carbohydrate 9g (Dietary Fiber 1g) Protein 0g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1/2 Fruit
Slow Cooker Directions: Decrease apple juice to 1/2 cup. Mix all ingredients in 5- to 6-quart slow cooker. Cover and cook on low heat setting 8 to 10 hours or until apples are very tender. Mash apples with potato masher or large fork. Cook uncovered on low heat setting 1 to 2 hours, stirring occasionally, until very thick.
Peeling Apples
To peel apples, use a swivel-bladed vegetable peeler. It peels more quickly than a knife and will remove the peel without taking much of the apple flesh. Or use a crank-type apple peeler to save time. Once the apples are peeled, cut them into fourths, and cut out the core.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Apple Butter recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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