Overnight Apple Butter

This is a delicious recipe for apple butter. Its great on toast or bagels and the person who gave it to me puts it on crepes with brie. The recipe also suggests using it with chicken or pork. A variety of apples give it a complex flavor and suggested types include Granny Smith, Northern Spy, Rome, Winesap or Jonathan.

10 medium apples, peeled and cored and cut into chunks
1 cup packed brown sugar
1/2 cup honey
1/4 cup apple cider
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg

1. Combine all ingredients into a 5 quart slow cooker and cover. Cook on low for 10 to 12 hours, until apples are very tender. Stir occasionally.
2. Place a large fine-mesh sieve over a mixing bowl and spoon a third of the apple mixture into sieve, pressing mixure through the sieve with the back of a spoon. Discard any course pulp and repeat process with the remaining apple mixture.
3. Return apple mixture from bowl to slow cooker and cook uncovered on high for an hour and a halfor until mixture is thick. Stir occasionally.

** Apple butter keeps refridgerated for a week or frozen to four months **

Christmas rocks with apple butter!!