Recipe: Overnight Apple Butter

We're excited to bring you a NEW blog writer this month, Natalie, who will be sharing with us some of her delicious recipies! This could be an easy last minute gift as well. Enjoy!

Overnight Apple Butter (slightly adapted from Martha Stewart)

5 pounds (about 10 large) green Granny Smith apples, cored, and cut into medium-size pieces
1 3/4 cups granulated sugar
1 whole star anise pod
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoons freshly ground nutmeg
1/4 teaspoon ground ginger, or 1/2 teaspoon freshly grated ginger
1/4 teaspoon ground allspice or cloves
2 cups fresh apple juice
1/4 cup fresh lemon juice

Turn a slow cooker on high and add all ingredients. Cover and cook for 1 1/2 hours, stirring occasionally. Mixture should be bubbling vigorously. Reduce heat to low and cook for 1 hour more. Remove and discard star anise pod.

With the lid set slightly ajar, continue cooking until apple butter is dark brown and thick, 7 to 9 hours more. This is the step you can leave your crockpot cooking overnight. In the morning, stir well and use an immersion blender (or a regular blender) to remove any lumps, if desired. Pour into clean containers with tightly-fitting lids and store in the refrigerator. This can also be frozen in Tupperware-like containers, leaving about a quarter of the container empty as foods expand when frozen.

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