Sugar-free apple-butter
As a child I LOVED apple-butter. As a diabetic adult it didn't love me so much.
I found a recipe for crock pot apple-butter that called four cups of sugar. YIKES!
Even my gigantor sweet tooth balked at that. So I doubled the apples and halved the sugar and set to work. Actually I turned the sugar into splenda without any change in taste or texture.
CROCK POT APPLE-BUTTER
3 pounds granny smith apples; peeled, cored and chopped
3 pounds gala apples; peeled, cored and chopped
2 cups Splenda
2 tbs ground cinnamon
1/4 tsp salt
1 cup apple juice or apple cider or apple brandy
in a 5 quart crock pot mix all ingredients well. set crock pot to low & cook, covered, 12 hours. Stir occasionally to avoid sticking.
At the end of 12 hours the apples will have almost completely dissolved. It will be a little chunky. Stir with a wooden spoon pressing lager pieces against the wall of the crock to make a smoother butter. (I use a stick blender to whiz it up. That works too.)
If you would like a thicker consistency remove the cover, turn the setting to high and reduce until the thickness desired.
Will keep in fridge 6 weeks and 6 months in the freezer.
The first recipe called for all sweet apples. I switched half for the tarter, less sugary Granny Smiths. It reduces the carbs and brings more apple flavor.
this recipe yields about 6 cups
I found a recipe for crock pot apple-butter that called four cups of sugar. YIKES!
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| crock pot apple butter deserves home made biscuits |
CROCK POT APPLE-BUTTER
3 pounds granny smith apples; peeled, cored and chopped
3 pounds gala apples; peeled, cored and chopped
2 cups Splenda
2 tbs ground cinnamon
1/4 tsp salt
1 cup apple juice or apple cider or apple brandy
in a 5 quart crock pot mix all ingredients well. set crock pot to low & cook, covered, 12 hours. Stir occasionally to avoid sticking.
At the end of 12 hours the apples will have almost completely dissolved. It will be a little chunky. Stir with a wooden spoon pressing lager pieces against the wall of the crock to make a smoother butter. (I use a stick blender to whiz it up. That works too.)
If you would like a thicker consistency remove the cover, turn the setting to high and reduce until the thickness desired.
Will keep in fridge 6 weeks and 6 months in the freezer.
The first recipe called for all sweet apples. I switched half for the tarter, less sugary Granny Smiths. It reduces the carbs and brings more apple flavor.
this recipe yields about 6 cups
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