It refers to the texture that the apple acquires after a long cooking process that makes it an unctuous and smooth delight, which could be reminiscent of butter at room temperature, from which it does not take a drop. The first time I tried apple butter I loved it for precisely that reason, it did not have much to do with a normal applesauce, it was something much softer, more concentrated and powerful. It’s like a steroid-packed, muscled, exhibitionist applesauce, born to end your days on a toast of bread, a slice of brioche, or swimming among yogurt.
Apple butter originates from the great Belgian and German monasteries of Limburg and Rhineland during the Middle Ages, as a way of preserving the fruit that was produced on their land. Today it is very popular in the United States, especially in the South, where its elaboration becomes a family event.
In Holland it is known as appelstroop and in Germany it is called apfelkraut. Probably the oldest recipes were made with a large amount of sugar, to ensure its preservation, but today we can sacrifice that extra sugar for a healthier sweet.
You can use different varieties of apples. The nuance of flavor will depend on the one you choose, but the result will always be good. Made with pippings, for example, it is quite acidic freshly made, but when it rests for a short time, the flavor changes and it is sweet and delicious with a very acceptable acid touch.
Slow cooking allows you to get a delicious apple butter without having to worry too much during its preparation. Let’s do it
How to make apple butter in slow cooker?
Crock-pot Apple ButterCourse: Dessert Recipes, Food, Sauces Recipes
1500 g of peeled and cored apples
30 g of cane sugar
30 ml of freshly squeezed lemon juice
50 ml apple cider vinegar
2 cloves½ teaspoon of cinnamon powder (0.6g)
1 pinch of nutmeg (0.2g)
1 pinch of salt (0.2g)
- Peel the apples and remove the core with an apple corer.
- Cut the apples into pieces of about 3 or 4cm and place them in the slow cooker.
- Incorporate the rest of the ingredients over the apples, put the lid on and cook for 8 hours on LOW.
- After that time, roll a potato masher or fork over the apples to make them look like a rough mash.
- Put the lid on leaving an open or raised part and continue cooking on HIGH for two hours or until the apple butter appears dense and dark brown.
- Stir occasionally. When it’s the right texture, run the mixer for a few seconds to unify the texture.
- Let cool and transfer it to a few sealed containers. Keep cold and consume within a week.
- The times are approximate and depend on the power of each slow cooker. Observe how your Crock Pot behaves the first time you make this recipe and adapt the times to it. The second part of cooking can be extended between 2 and 6 hours, depending on each appliance.
- Apple butter supports all types of apples, you can even mix different kinds of apples in the same batch. Depending on whether they are, you will have a more or less acid or sweet nuance.
- Apple butter can be used as a filling for biscuits or cakes, mixed with yogurt, spread on bread toasts, as an accompaniment to pork, with cured or fresh cheese and also to spread the inside of some sandwiches, for example with roast beef or pulled pork .
- Apples undergo a significant decrease during the process, so if you have a large capacity slow cooker and want to make a good amount of apple butter, do not be afraid to completely fill the container keeping the proportion of the different ingredients. This recipe is made in a 5.7 liter slow cooker.
- The most beautiful apples are not always the best. You can use those apples that have a defect or that start to get a little poached, eliminating the softer parts.