For me, nothing screams fall like apple picking, changing leaves and knee-length riding boots. It may only be early October, but I have successfully enjoyed all three.
When you combine my love of apples with my new favorite hobby, canning, it was only a matter of time until the two joined forces in the kitchen.
Well, that match made in heaven happened this past weekend. I canned my own Apple Pie Filling (post to come soon) and this delicious Cranberry Apple Butter.
This has been the easiest thing I’ve canned so far. So if you’re a newbie like me, it’s a great starting point. I saw this recipe on one of my favorite food blogs, Mommie Cooks. When I saw that Julie used a slow cooker to make the apple butter, I was sold. Not to mention a bag of frozen cranberries was sitting in our chest freezer since last Thanksgiving, so I couldn’t wait to use that up!
Slow Cooker Cranberry Apple Butter
Adapted from Mommie Cooks
Makes 3 1/2 pints (you may be apple to get 4 pints depending on how big your apples are)
14 apples, peeled and chopped (Use a combination for more unique flavor. I used Golden Delicious, Mollie and Gala apples.)
One 12-ounce bag frozen whole cranberries
1/2 cup brown sugar
1/2 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
Combine all ingredients in your slow cooker and cook on low for 12 hours, stirring once every few hours.
Canning Instructions: Prep your jars and lids for canning. Ladle butter in 3 pint jars (or 6 half-pint jars) and process in a water bath canner for 10 minutes. After 10 minutes, let jars rest in the rack (after being lifted to the top rim of the canner) for 5 minutes. Place jars on a dish towel on the counter and let cool for 24 hours before removing the bands and storing.
Question: Are you an apple butter fan? This is one of those foods that I hated when I was younger but now love as an adult.