APPLE BUTTER SPREAD

Snack

Prep

20 Mins

Cook

4-5 Hours

Serves

Makes 2 Cups

Macros per serving

Calories

N/A

Protein

N/A

Carbs

N/A

Fat

N/A

Ingredients

Serve as a spread for toast, a topping for yogurt, or as a healthy alternative in baking recipes. place them in a slow cooker. cinnamon, ground clove, ground nutmeg, vanilla extract, and a pinch of sea salt. Stir to combine. hours or on high for 4-5 hours, until the apples are soft and dark. apples until smooth, or carefully transfer the mixture to a blender and blend until smooth. for 1-2 more hours, stirring occasionally, until the mixture thickens and caramelizes. minutes. Transfer to containers and allow it to cool completely before refrigerating. freeze for up to 1 year.
6 medium apples (about
900g), choose a sweet variety like Gala or Honey crisp
1/4 cup (60ml) apple cider vinegar or water
1/2 tbsp (4g) ground cinnamon
1/8 tbsp (0.5g) ground clove
1/8 tsp (0.5g) ground nutmeg
1/2 tsp (2.5ml) pure vanilla extract Pinch of sea salt Notes:

7 steps

1Core and slice the apples (no need to peel) and place them in a slow cooker.
2Add the apple cider vinegar or water, ground cinnamon, ground clove, ground nutmeg, vanilla extract, and a pinch of sea salt. Stir to combine.
3Cover the slow cooker and cook on low for 5-6 hours or on high for 4-5 hours, until the apples are soft and dark.
4Use an immersion blender to blend the cooked apples until smooth, or carefully transfer the mixture to a blender and blend until smooth.
5Turn the slow cooker to high and cook uncovered for 1-2 more hours, stirring occasionally, until the mixture thickens and caramelizes.
6Once thickened, let the apple butter cool for 30 minutes. Transfer to containers and allow it to cool completely before refrigerating.
7Store in the refrigerator for up to 3 weeks or freeze for up to 1 year. 6 medium apples (about 900g), choose a sweet variety like Gala or Honey crisp 1/4 cup (60ml) apple cider vinegar or water 1/2 tbsp (4g) ground cinnamon 1/8 tbsp (0.5g) ground clove 1/8 tsp (0.5g) ground nutmeg 1/2 tsp (2.5ml) pure vanilla extract Pinch of sea salt Notes: