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Sugar Free Apple Butter




Source of Recipe


WW Recipes


List of Ingredients




8 Macintosh Apples, cored & sliced but not peeled (I tend to use a mixture of at least 5 types, red and golden delicious, fuji, Jonathan, Macintosh and pink lady are some)
3 cups apple cider or apple juice (preferably no sugar added)
1 teaspoon lemon juice
1 tablespoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg

Recipe



In the base of your slow cooker, add the apples followed by the spices, lemon juice, and apple juice. The cider should just cover the apples, but they shouldn't be swimming in it. If you need a little more, add it. Set the slow cooker to "low" for 12-15 hours. (I find it's best to get it going at night just before you go to bed; when you wake up it'll be just about done.)

Once the apples have softened, darkened, and much of the liquid has reduced, use a standard or immersion blender (or a food mill) to process until smooth.

If the apple butter is still a bit wet after the end of cooking time (due to the size of apples or the range of your slow cooker) transfer the apple butter to a large pot and cook over medium heat for 10-15 minutes until the liquid has reduced and the apple butter has thickened (take care because the mixture will splatter).

Let the apple butter cool completely before pouring into a glass jar or air-tight container. This will keep in the refrigerator for 3-4 weeks.

I store in jars, we use this not only in baking, but also as a substitute as butter on bread, biscuits, also we use instead of syrup and butter on waffle and pancakes. I tend to use the plain apple butter in cooking, but have used the pomegranate and other flavors as a substitute on waffles etc.