Few recipes are as quintessentially fall as apple butter. But why stop there? We tweaked the classic favorite by adding cranberries and the spiciness of Holiday Gingerbread tea. ~ Marlys
* As featured in Issue 5 of the Adventures with Tea eMagazine!
Update 11/22/16: We were included as one of the favorite apple recipes on the Well-Being Secrets blog!
Cranberry Apple Butter
- 6 Apples (mixture of Pink Lady & Gala recommended)
- 2 cups Cranberries (fresh or frozen)
- 1/2 cup Holiday Gingerbread brewed tea
- 1/2 cup Brown sugar
- 1/2 tsp. Cinnamon
Wash apples, then peel, core and cut into quarters. Combine apples, cranberries, and Holiday Gingerbread tea in a slow cooker.
Cook on low for 8 hours, mash with a potato masher, then press everything through a fine-mesh sieve to remove cranberry skins.
Add sugar and spice, then return to slow cooker and cook uncovered on high for another 2–3 hours or until thick and dark. Makes 2 cups of sauce.
The butter can be stored for up to two weeks in the refrigerator.
What we used to make & serve this recipe:
What was once thought of simply as a container for cooking roast beef or stew has now become a go-to appliance for busy households. You may find it so indispensable that you’ll need to purchase multiple shapes and sizes.
While the blue plate pictured in the recipe is no longer available, there are a number of other colors to choose from. We own several of them, which you’ll see featured often in our food photos!