Crockpot Apple Butter

8 apples, sweet, tart or a combination

½ cup Gravenstein Apple Balsamic Vinegar

½ teaspoon cinnamon

½ teaspoon cardamom

¼ teaspoon ground ginger

 

Peel, core, and chop the apples in big chunks.  Place in a slow cooker and add the remaining ingredients.  Set heat on low for 8-12 hours (this is great to do overnight). 

 

Whisk the apple butter and serve.  Freezes well and is easy to double.  It’s great on bread, pancakes and pork or chicken dishes.  Try it on toasted baguette rounds with fresh ricotta and a smear of apple butter.

 

Makes almost 3 pint containers.

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