Description
APPLE BUTTER
This can be made in a slow cooker/Crock Pot or oven at 325 degrees
for 3-4 hours.
4 qts. unsweetened applesauce
7 C. granulated sugar
1-1/3 C. brown sugar
5-1/3 T. cider vinegar
5-1/3 T. lemon juice
2 teaspoon. cinnamon
2 teaspoon. allspice
1 teaspoon. ground cloves
Combine all ingredients in a slow cooker/Crock Pot or roasting pan.
Cover and cook 3 hours, stirring occasionally. Remove lid and continue
cooking until excess liquid cooks away (turn to low as necessary) Slow
Cooker 5-8 hours, oven 3-5 hours Seal mixture in hot jars and process
in a hot water bath for 10 minutes.
Makes approximately 8-10 pints
APPLE-COCONUT CRISP
4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine
In a casserole 1 1/2-quart baking dish that fits in the slow
cooker/Crock Pot, combine apples with
coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon.
Drizzle with the ice cream topping. Combine remaining ingredients in a
small bowl with a fork or pastry cutter and sprinkle
over apple mixture. Cover and cook on high for 2 1/2 to 3 hours, until
apples are tender. Serve warm with vanilla ice cream or whipped
topping.
APPLE CRANBERRY COMPOTE
6 cooking apples, peeled, slice
1 cup fresh cranberries
1 cup sugar
1/2 teaspoons grated orange peel
1/2 cups water
1/4 cups port wine
sour cream , (low fat)
Arrange apple slices and cranberries in slow cooker/Crock Pot. Sprinkle
sugar over fruit. Add orange peel, water and wine. Stir to mix
ingredients. Cover, cook on low 4-6 hours, until apples
are tender. Serve warm fruits with the juices, topped with a dab of
sour cream.
Serves 6.