5 1/2 lbs apples cored and quartered
2 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Place quartered apples in slow cooker. Mix sugar, cinnamon, cloves, and salt in a bowl and pour over apples in crock pot. Add 1/4 – 1/2 cup water. Cook on high for 1 hour. Then cook on low for 9-12 hours, stirring occasionally, until the mixture is thick and brown. Uncover and continue cooking on low to allow the mixture thicken. Spoon mixture into sterile containers, cover, and refrigerate/freeze.
The first time I made apple butter was with Molly and Kelly when we lived in North Carolina. It turned out to be a great Christmas gift!
1/2 cup apple cider
8 ounces sweet potatoes, cut into 1/4 inch cubes
1/4 cup dried cranberries, chopped
3/4 cup shredded red cabbage
1 tablespoon maple syrup or maple agave syrup blend
2 tablespoons sliced almonds
Warm the cider in a skillet over medium heat. Add the sweet potatoes and cover. Sautee for 4 – 5 minutes. If you don’t have a lid for your pan, a baking sheet placed on top works great!
Add the cranberries, apple, and cabbage, cook for 2 minutes. Add the syrup, stir to coat. Season with salt and pepper. Top with the sliced almonds.
I found this recipe on Pinterest and it looked so good I just had to try it. I made it as a Thanksgiving side and it was a hit. Best of all, its healthy! The blog is called Now You’re Cookin’ and is full of healthy recipes.