5 lbs. (about 10 large) mixed apples, unpeeled, cored, and cut into medium-size pieces
1-1/2 c. cranberries, fresh or frozen
1-3/4 c. granulated sugar
1/2 t. ground cinnamon
1/2 t. kosher salt
1/2 t. ground ginger
2 c. fresh apple cider
Add all ingredients to slow cooker. Stir to combine. Cover and cook on HIGH about 1-1/2 hours, stirring a few times, to bring the mixture to a vigorous simmer. Once simmering, stir once more and set the lid slightly ajar so some moisture can escape.
Continue cooking until the butter is dark brown and as thick as you'd like, 7 to 10 hours more. Stir well; butter will be lumpy in spots. Pass through a food mill or strainer to remove any skins and smooth out any lumps.
Serve warm or at room temperature.
Makes 11 - 12 cups.
Adapted from Yankee magazine, Nov./Dec. 2016, p. 61.
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