slow cooker spiced apple pumpkin butter______________________________Leave this in the slow cooker overnight so whenever you restlessly awaken in the dark hours, a scent of cozy autumn spice can help lull you back to sleep. Or make you crave toast...
Ingredients
- 2 1/2 lbs honeycrisp apples
- 1 cup pumpkin puree
- 1/3 cup brown sugar
- 1 tbsp cinnamon
- 1/2 tsp ginger powder
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 cup apple cider
- 1 tbsp lemon juice
Instructions
- Core and dice the apples. No need to peel!
- In the bowl of a large slow cooker, combine the diced apples, pumpkin, brown sugar, cinnamon, ginger, clove, nutmeg, apple cider, and lemon juice. Cover and cook on low 8 hours, or high 4 hours.
- Using an immersion blender, puree the now-soft apples until very smooth. Alternatively, if you haven't listened to me up to this point, you can transfer small batches to a traditional blender and puree.
- Cover the slow cooker and heat an additional 1 hour.
- To store, transfer to heat-safe jars or containers. Apple butter keeps in the refrigerator for up to a week, or the freezer up to three months. This recipe is also PERFECT for canning, but I'm not an expert so search around the interwebs for methods.