Apple Butter

3 lbs. crisp, sweet apples, such as Fuji, Gala, Honeycrisp, or Pink Lady (about 7 medium apples),
     peeled, cored, and sliced
3 T. pure maple syrup
2 t. ground cinnamon
1 t. pure vanilla extract
1/4 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground cloves

Place the apples in the bottom of a 6-qt. slow cooker. Top them with the other ingredients. Mix well. Cover and cook on low for 8 hours.The finished apple butter should be thick and dark brown.

If desired, use an immersion blender to puree until smooth. 

Cover and refrigerate for up to 2 weeks or freeze in small airtight containers. Use as a spread or syrup in your favorite recipes. 

Makes about 2-1/2 cups.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 22.