Apple Butter

My insanely good recipe cooks overnight in your slow-cooker, and is delicious when spread on a rice cake, or as a topping for plain tart yogurt.

Ingredients:

• 6½ pounds apples, peeled, cored and sliced (I used a combination of Granny Smith and Fuji)
• 1 cup granulated sugar*
• 1 cup light brown sugar*
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 tablespoon vanilla extract

* For sugar-free version, substitute both sugars with 1½ cups of Xylitol.

Directions:

1. Place apples in slow cooker. In a medium bowl, whisk together the sugars or xylitol, cinnamon, nutmeg, cloves, vanilla extract and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours.
2. Have a peek and  break up any large chunks of apples that remain. Cover and cook for an additional hour.
3. Remove cover and use an immersion blender to puree the apple butter until completely smooth.
4. Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

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