You may recall that I recently went apple picking with some friends. With ten pounds of apples to get through before the fruit went bad, I sent out a distress signal to Foodie Land in search of ideas. Stephenie answered the call with this absolutely yummy and versatile apple spread. Emilie and I had quite a bit of fun with this one (When is mashing anything not fun?). Oh my, it made the whole house smell absolutely delicious and fall-like. So far I’ve tried it on ice cream and on buttered toast. Steph sent me a whole list of stuff she uses this with, but the only other thing I can recall at the moment is pork chops. Whatever you decide to try it with, I will give you the same warning I was given: it’s addictive!
Stephenie’s Favorite Fall Thing to Do with Apples
There are two cooking methods you can use for the below recipe: slow cooker or stove stop. I opted for the stove top version, because I was impatient to try it.
- 1 cup packed brown sugar
- ½ cup honey
- ¼ cup apple cider
- 1 tbsp ground cinnamon
- ¼ tsp ground cloves
- 1/8 tsp ground nutmeg
- 2 ½ lbs apples, peeled, cored, and cut into large chunks*
*I think used a combination of York, Fuji, and Granny Smith. If you read my orchard posting, you’ll know why I think and don’t know what apples I used, hehehe.
Stove Top Directions
- Combine all ingredients in a Dutch Oven or large pot
- Cook ingredients over medium heat until apples are mooshie (about 1 hour)
- Place a colander or something with mesh over another pot or a large heat resistant bowl
- Fill colander with as much apple mixture that will fit, and start squishing apples through using a masher, spatula, or large spoon
- Toss any remaining pulp and repeat Step 4 until finished
- Place apple liquid back in pot/dutch oven over medium heat
- Cook until liquid has thickened into a spreadable consistency (think apple butter or apple sauce), about 15 minutes.
Slow Cooker Directions
- Combine all ingredients in a slow cooker
- Cover and cook on low for 10 hours or until apples are almost mushy.
- Follow Steps 3-5 above
- Return apple liquid to slow cooker and cook uncovered on high for 1 ½ hours or until mixture as thickened as described above
Steph says this will last for about a week in the fridge.
Enjoy! Come back and let us know what you used this delicious spread with 🙂