• 5 pounds Granny Smith apples (about 10 large apples)
• 2 cups granulated sugar
• 1 ½ teaspoons ground cinnamon
Peel, core and coarsely dice the apples, placing them in the crock of a 6-quart slow cooker. Add sugar and cinnamon. Cover and cook on low for 10 hours.
Uncover and continue to cook on low heat for another 2 hours or until desired consistency is achieved. Most large chunks of the apple should dissolve and the overall effect will be like soft, slightly grainy butter. (Cook’s note: If you have an automatic slow cooker, you’ll need to reset the timer for 2 more hours on low. The ”warm” setting is not sufficient to finish the apple butter.)
Allow the apple butter to cool before placing in airtight containers. Refrigerate or freeze until ready to use. It keeps covered and sealed in the refrigerator for up to a week, in the freezer for up to 3 months. Thaw frozen apple butter in the refrigerator before using. Makes 6 cups.
Per tablespoon: 26 calories (1 percent from fat), trace fat (0 saturated), 0 cholesterol, 0 g protein, 7 g carbohydrates, trace dietary fiber, 0 sodium.