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Last weekend Scott headed out of town with our oldest son to participate in a Y Guides camping event. I was left to fend for myself with the two younger guys, so we made the decision to head out to the Windy Hill Apple Orchard and make a day of it.


We had a great time. These guys were wandering all over the grounds and Alex and Drew couldn't get enough of them; Drew especially thought that if he was just persistent enough, eventually he'd catch one. Fortunately for the chickens, he never actually did.

The apples we picked were Stayman winesap. The orchard states they are great for baking and eating. I can attest that they indeed are. And to top it off, several of them were huge!



I didn't need to think too hard about how I wanted to use these apples. Every year I like to make a huge batch of apple butter to freeze and to share with friends. It's one of my favorite fall activities. This year I added a few cranberries to the mix and I loved the result! It added a hint of tartness that really complimented the sweetness of the apple.

I always do my apple butter in the slow cooker and I like to let it cook for at least 12 hours. I usually put it all in the pot after dinner time and then when I wake up in the morning it's ready to be spread on bread and canned for friends and family. Easy Peasy.

If you want to make up your own batch of this yummy spread, here's what you'll need.



10-12 Apples, Chopped 3 Cups of Whole Cranberries
1/2 Cup of Brown Sugar
1/2 Cup of White Sugar
1 tsp of Cinnamon
1/2 tsp of Nutmeg
1/4 tsp Ginger
1/4 tsp Cloves
4 Shakes of Salt


Throw it all in your slow cooker and cook it on low for 12 hours.


Here it is after 12 hours of cooking. Because I added cranberries, I decided to go ahead and emulsify it smooth.



Here is my butter all canned up and ready to be shared. Grab yourself a jar and enjoy!



Grab a Copy of the Recipe HERE.



Other Recipes You Might Enjoy:

Nummy Noodle Soup
Indian Feast Part II: Daal
Quickie Guacamole

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