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, then top them with the maple syrup, cinnamon, vanilla, nutmeg, allspice, and cloves. 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 or transfer to a stand blender to puree until smooth.

Cover and refrigerate for up to 2 weeks or freeze in small airtight containers.

Makes about 2-1/2 c.

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