By 300 Sandwiches
Make homemade apple butter, creating the best thing since sliced bread (in our house, anyway).
The other day, while E and I were at Whole Foods, I discovered a new substance to replace my Nutella addiction: butterscotch rum sauce. The stuff was like liquid gold. I scooped out a spoonful, and another and another, and ate the stuff straight, no chaser. No fruit, not even a cracker. My tongue thanked me. My butt wanted to smack me.
“I’m going to hide this from you,” E said, then stashed the jar on the upper shelf above the refrigerator so I couldn’t reach it. I couldn’t blame him–all 8 ounces would have disappeared within hours had I had access to it.
I thought about making something just as sweet and creamy and satisfying as that butterscotch sauce, but with a smidge of nutritional value. Nutritious-ish. Like apple butter. With cognac.
I said nutritious-ish. Not nonalcoholic.
“That sound dangerous,” E said. Even more reason to make a batch.
While Winter Storm Hercules raged on outside, I got to work. I peeled and cored about 10 apples, threw them in the Crock-Pot with cinnamon, nutmeg, and cloves, and let that cook for ten hours while I headed out begrudgingly to work. When I came back, those apples were soft and seasoned in their juices and spices. And then the finishing touch—I added about two shots of cognac to the pot.
After I blended it all up, I spooned out a taste. And then, I forgot all about that butterscotch sauce. I had a new drug, a new prescription for my sugar fix. The apple butter was delicious on toast, but also would make an amazing condiment on BLTs or turkey or pork loin sandwiches. Or it could be devoured straight from a spoon into the mouth, with nothing else to dress it.
“Do I need to hide that from you as well?” E asked, grabbing a spoon himself, then a piece of toast to slater the butter on.
“No, my dear,” I said. “Besides, we need to keep it refrigerated. Please place on the bottom shelf for easy access, please.”
3 pounds Granny Smith apples, peeled, cored and sliced
1/3 cup white sugar
1/2 cup light brown sugar
1 teaspoon cinammon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 generous pinch sea salt
2 shots cognac
Add apples to slow cooker. Combine spices and sugars in a small bowl, and sprinkle all over the apples. Set slow cooker for 10 hours and let cook. When done, add cognac and let cook for another hour or two. When done, the apple butter will need to be pureed—scoop the apple mixture into a blender to puree into desired thickness, slowly adding a cup at a time until you reach the desired thickness. Or, you can use an immersion blender to blend right in the slow cooker.
When done, let cool, and serve on toast or muffins, or use a condiments on sandwiches. Or, spoon into mason jars, and refrigerate. Recipe yields about 24 ounces. Butter will keep for about 2 weeks.
Recipe inspired by this tasty goodness.by