Manteiga de maçã na panela de cozimento lento

Ingredientes

• 5 1/2 pounds (2 1/2 kg) apples (See Note 1)
• 2 tbsp lemon juice
• 1 cup (200g) brown sugar (See Note 2)
• 1/2 cup (100g) granulated sugar
• 1 tbsp apple cider vinegar
• 1 cinnamon stick ( or 2 tsp ground cinnamon)
• 5 whole cloves (or 1/4 tsp ground cloves)
• 1/2 vanilla pod (2 tsp or vanilla bean paste)
• pinch salt ((optional))

Modo de preparo

1. 1

   Chop the apples – no need to peel! – into small cubes and discard the cores. Add to a bowl and drizzle with the lemon juice to keep them from browning.

2. 2

   Place the apples in a 6.5q slow cooker, add the sugar, apple cider vinegar and salt. Stir to combine.

3. 3

   Add the cloves, if using, into a tea filter bag to make it easier to discard later. Place in the slow cooker together with the vanilla pod and cinnamons stick. Cover and cook on the LOW setting for 10 hours.

4. 4

   Discard the cinnamon stick and cloves. Squeeze the vanilla pod and add the seeds back into the slow cooker. Blitz the apples with an immersion blender or, better yet, transfer the contents of the slow cooker to a high speed blender and process until completely smooth.

5. 5

   Add the apple purée back into the slow cooker and cook on LOW for two hours then transfer into sterilized jars. Store in the fridge for up to three weeks or freeze for up to three months. Take a look at the tip box if you wish to can this apple butter.