The other day, I made apple butter in my Crock Pot. Those unfamiliar with the gloriousness that is apple butter, think apple pie on a spoon. Cinnamon, nutmeg, cloves, and apples in a thick brown concoction that bursts warm Autumn sunshine on your tongue. It’s that good, but then I’m a long-term devotee. I guess you’d have to taste it to be convinced.
Anyway, I peeled the apples then cut them into chunks. I dropped the apples into the ceramic bowl of the slow cooker then added the apple juice, sugar and spices, just as I always do. I set the cooker’s timer on low for many, many hours and waited. Soon I was tantalized by the delicious scent of cooking apples wafting through the rooms of my home, and I could picture the apple butter on my spoon making its way to my mouth. But, alas, it would be several hours before I could enjoy the fruits of my labor; I had to wait. So, I did – wait and wait and wait and wait. After eight hours, I poured the whole hot, steaming lot into my blender and whirred it down to the consistency of applesauce then back into my Crock Pot it sloshed to cook off more liquid. Finally, ten hours after I had begun the process, my apple butter was ready. And was I ready to try it!
I scooped up a bite and joyfully brought it to my mouth. As I sipped at the flavors, I patted myself on the back. I had hit just the right notes of spice and sweet. A thrill jolted through me – until , disaster! There was a slight crunch. In case you’re wondering, there should be no crunch. It’s “butter” – crunchy “butter” is never a good thing. Continue reading