Just in case the shorter days, cooler weather, and falling crimson leaves haven’t put you in an autumn state of mind, this recipe is sure to get the job done. This slow-cooked, spiced, apple butter is both wonderfully aromatic, and lick the spoon, well... jar clean delicious. It’s perfect for spreading on toast, topping oatmeal, dolloping on warm pancakes, smearing on fresh baked biscuits or muffins, in recipes, etc.

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Slow-Cooker Spiced Apple Butter [Vegan, Grain-Free]

Calories

34

Serves

4 1/2 cups

Ingredients

  • 3 1/2 pounds of apples, washed, cored and chopped into large pieces
  • 1 1/4 cup of apple cider, apple juice, or water
  • 1 cup of pitted dates, any variety
  • 1/4 cup coconut sugar
  • Juice of 1 lemon
  • 1 tablespoon, plus 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cloves
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Preparation

  1. Add your cider, juice or water to a blender and add the dates, coconut sugar, and lemon juice. Blend until smooth. Add the washed, cored, and chopped apples to a 4-quart slow-cooker and pour the cider mixture over it. Turn the slow-cooker to low, cover, and cook for 8 hours. The apples should be very soft.
  2. Stir in the spices, turn the slow-cooker to high, and cook uncovered for 2 more hours. Give it another stir part way through, if you can. At this point, turn the slow-cooker off and let the mixture cool slightly, maybe about 20-30 minutes.
  3. Carefully pour the apple mixture into a blender (blend half and then the other half, if your blender is smaller) and blend until smooth. You can also strain it through a wire mesh strainer, but the blender option is so much easier, and yields the most velvety smooth apple butter.
  4. Pour into jars and store in the refrigerator. Freeze any that you won’t eat within 2 weeks.

    Nutritional Information

    Per 2 tablespoon serving: Calories: 34 | Carbs: 9 g | Fat: 0 g | Protein: 0 g | Sodium: 1 mg | Sugar: 7 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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