6 lbs apples; peeled, cored, coarsely chopped
1/2 C of The Olive Bin's Cinnamon Pear Balsamic Vinegar
1/2 C of The Olive Bin's Traditional 18-Year Balsamic Vinegar
1/2 C sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
Balsamic Apple Butter
Ingredients
Directions
- Place apples in a 6 qt. slow cooker. Pour both Balsamic Vinegars over the apples. Cook on LOW setting for 6 to 8 hours, until apples are very soft and falling apart.
- Stir apples, breaking up any large pieces with a spoon. Add sugar and spices, continue to cook on LOW for another 6 to 8 hours until very well caramelized. If there is excess liquid, cook on HIGH for 1 hour with lid REMOVED, scraping down sides occasionally. Puree.
- Pour into hot sterilized jars and process in a boiling water bath for 10 minutes, or allow to cool at room temperature then refrigerate. Makes 3 1/2 to 4 pints.
