This year I decided to make some apple butter. My co-worker told me that she had a wonderful crock pot apple butter recipe. I took her recipe and also looked on Pinterest to see if there were any other recipes that incorporated cranberries. I found one on Pinterest. This recipe is so good. I put both recipes together and came up with a very yummy apple butter. I bought some of those wonderful apples and I had some left over cranberries from my Cranberry Orange Bread with Yogurt and decided to add them to the apple butter to give it a little different taste.
- Core and chop apples; do not peel
- Place apples, cranberries, cranberry juice in slow cooker.
- Cover and cook on high for about 4-5 hours.
- Puree in sieve, food mill, food processor or and immersion blender.
- Return mixture to crock pot and add maple syrup, cinnamon, nutmeg, cloves, salt and vanilla.
- Cover and cook on high for 1 to 2 hours
Purchase jelly jars at the grocery store. Wash them good and then sterilize. I actually put them in the dishwasher and run a complete cycle. Make sure they are very clean.
Fill the jars to 1/2" of the rim. Sterilize the bands and lids. (Place on stove in pan with water and boil them. Keep in water until ready to use.)
Remove lids and bands with tongs and make sure the rims of the jelly jars are very clean. Wipe them down good with paper toweling. You want to make sure their seal will be good. Also wipe down the lids. Place the lids and then the bands onto the jars. Don't over tighten.
In the meantime you should be boiling water in a canner. When it comes to a full boil, turn it down a little bit and place your jars in the water bath. Cook for about 10-15 minutes. Turn off stove and remove jars from water bath.
Place the jars on a clean towel on your counter and wait for the wonderful sound of the lids popping. Your jars are sealed when they pop and the lid is indented in the middle. Let them cool and place in your pantry for presents for the family or for you.