Sugar Free Crock Pot Apple Butter |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 4 |
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Another Graham Kerr wonder! From his cookbook Simply Splenda . In his words, This is dense, thick and dark brown, just like my grandmother made. The apple peels are left on to add pectin. **** Cooks Note: Apple butter can be used in baking - can replace up to 1/2 of the shortening in many recipes. Add with the liquid ingredients. You may need to reduce sugar in recipes since the apple butter is already sweetened. . P.S. It's also wonderful on plain old toast or waffles! Ingredients:
4 lbs cooking apples, washed, unpeeled, cored and cut into quarters (12 cups, try macintosh, jonagold, northern spy or gravenstein) |
1/2 cup splenda granular |
1 teaspoon cinnamon |
1 pinch clove |
1/4 teaspoon ground allspice |
Directions:
1. Slice apples into a crock pot. Cook on low until they're very soft, 4-5 hours.
2. Remove from crock pot & press soft apples through a sieve to remove the peels. Stir in the Splenda, cinnamon, cloves and allspice. Return mixture to crock pot and cook another 3-4 hours on low setting. (mixture should reduce to about 4 cups).
3. Spoon into clean jars (those cute little half-pint jelly jars would be perfect),leaving an inch of headroom. Cover with lids & freeze the jars that you want to use later. Store thawed apple butter in the refrigerator.
4. Note: for oven prep, cook apples for 2 hours on 350°F After sieving & adding spices and Splenda, return to oven for another hour.
5. Serving size listed is 1 tablespoon.
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