A mixture of apple varieties, rather than just one type, will produce apple butter with rich, complex flavor in this slow cooker recipe.
Take advantage of the fresh apples offered this week at the Bergen County Farmers Market to get a variety of apples. Varieties that will be available include Macouns, Winesaps, Granny Smiths, Cortlands and Empires.
The Bergen County Farmers' Market is open at One Bergen County Plaza, Hackensack, on Wednesdays this summer from 11:00 a.m. to 2:00 p.m.
1 cup packed brown sugar
½ cup honey
¼ cup apple cider
1 Tbsp. ground cinnamon
¼ tsp. ground cloves
1/8 tsp. ground mace
10 medium apples, peeled and cut into large chunks (about 2 ½ pounds)
Combine all ingredients in a 5-quart electric slow cooker. Cover and cook on low 10 hours or until apples are very tender.
Place a large fine-mesh sieve over a bowl; spoon one-third of apple mixture into sieve. Press mixture through sieve using the back of a spoon or ladle. Discard pulp. Repeat procedure with remaining apple mixture. Return apple mixture to slow cooker. Cook, uncovered on high 1 ½ hours or until mixture is thick, stirring occasionally
Spoon into a bowl; cover and chill up to a week.
Combine all ingredients in a Dutch oven. Cover and cook over medium-low heat 1 hour or until apples are very tender, stirring occasionally. Strain through a sieve as recipe instructs in Step 2.
Return mixture to pan. Cook, uncovered, over medium-low heat 15 minutes or until thick, stirring frequently.
Makes 4 cups; serving size: 2 Tbsp.
66 Calories, 0 g fat, 3 mg sodium, 17 g carbohydrate
Recipe adapted from : Diabetic Living Online http://www.diabeticlivingonline.com/recipe/salads/green-apple-slaw