This smooth, tangy, and modestly sweet spread was created by Stacy Nagel, Pendle Hill’s Kitchen Intern, and enjoyed in Pendle Hill’s dining room earlier this month. It is very adaptable. Please increase or decrease the ingredients to your taste. Any fall fruits in season can be used. The key is to taste, experiment, and adjust the flavor as desired.
- 10 apples and pears, altogether, in any combination
- 1-2 cups apple juice (depending on how long you cook it and the thickness you want)
- 2 cups milk
- ⅛-¼ cup molasses
- honey, to taste
- 2 tbsp. cinnamon, at least
- 1 tbsp. cloves
- allspice, to taste
Peel, core, and rough-cut enough apples and pears to fill your crock pot. (Or you can put them through a food mill.) If you want to speed the process, precook the fruit with the juice on the stove until the fruit is soft.
Put all of the ingredients in the crock pot. Stir and let the mixture cook down, uncovered, until it reaches the consistency and color you prefer. Taste and adjust the flavor by adding more spices, molasses, and/or honey to achieve the desired flavor. Leave your apple butter chunky or process it to a smooth consistency in a blender.
Marvelous on fresh bread!
