Thursday, November 13, 2014

Slow Cooker Pumpkin Apple Butter

This is such a great, easy recipe, especially for the fall/winter seasons! I use it on biscuits, English muffins, toast, etc. I even use it as a replacement for jelly in PB&J sandwiches. This is perfect to can in jars and decorate, and make into holiday gifts. Enjoy!

Slow Cooker Pumpkin Apple Butter
by Rachael

15 ounce can 100% pure pumpkin
1 large apple, peeled, cored and cut into small chunks (I use Gala, since they are great cooking apples) OR 1 cup natural apple sauce
1/4 cup apple juice
1/2 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ginger

In a Hamilton Beach Set & Forget 6 Qt. Programmable Slow Cooker, stir all ingredients together until well-combined.

Cook on low for 6 hours. If using apple sauce instead of an apple, you may cook for 4 hours instead.

Cool for 1 hour, or refrigerate overnight.

If using the apple instead of apple sauce, pour the cooled mixture into a blender and lightly blend for a few seconds.

Keep refrigerated.

1 comment:

  1. Pinned - I have gotta try this. Just love apple butter and I love pumpkin butter. Thanks!