Apple Butter

Slow-cooked and rustic — a full-day project that fills the cabin with the smell of autumn. Spread it on everything.

Ingredients

• 4 lbs apples, peeled, cored and chopped
• 1 cup brown sugar
• 2 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp cloves
• 1 tbsp vanilla
• Pinch of salt
• ½ cup water

Instructions

1. Slow cook: combine the apples, water, sugar, cinnamon, nutmeg, cloves and salt in a slow cooker.
2. Cook on low 8–10 hours, until the apples collapse.
3. Blend smooth: puree with an immersion blender until velvety, then stir in the vanilla.
4. Reduce: cook uncovered 1–2 hours more, stirring occasionally, until thick, glossy and deep brown. Store: cool and jar.
5. Refrigerate up to 2 weeks, or freeze up to 6 months.
6. Variations: Maple — replace half the sugar with maple syrup.
7. Cider — swap the water for apple cider.
8. Ginger — add 1 tsp grated fresh ginger.