This delicious cinnamon apple butter is perfect for impressing brunch guests (and it will make your house smell amazing). It's made without any added sugars and makes great use of fall's apple harvest. "You can use any apples you'd like, but try to pick a sweeter variety such as Macintosh or Jonathan—Granny Smith apples don't work quite as well in this recipe due to their acidity," says Alejandra Ramos of Always Order Dessert. "You can also play around with the juice for slightly different flavors—try using grape, pomegranate, or pear juice (avoid citrus juices)."
Yields: 32 2-tablespoon servings
8 Macintosh apples, unpeeled, cored, and sliced
1 tablespoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 teaspoon lemon juice
3 cups apple cider or apple juice (preferably no sugar added)
In the base of the slow cooker, add apples followed by spices, lemon juice, and apple juice. Cider should just cover apples, but they shouldn't be swimming in it. Add more if needed. Set the slow cooker to low for 12 to 15 hours (overnight is perfect). Once apples have softened, darkened, and liquid has reduced, use a standard or immersion blender (or a food mill) to process until smooth. If 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 apple butter to a large pot and cook over medium heat for 10 to 15 minutes until liquid has reduced and apple butter has thickened (be careful because mixture will splatter). Let apple butter cool completely before pouring into a glass jar or air-tight container. This will keep in the refrigerator for 3 to 4 weeks.
Recipe courtesy of Alejandra Ramos of Always Order Dessert