Crabapple Butter with Vanilla Bean
This recipe is to be used as a rough guideline; feel free to play with the quantities depending on how much fruit you find and your taste.
Ingredients
2 inches water in the bottom of a slow cooker
Enough crabapples to fill a slow cooker, stemmed, blossom end cut out
¼ cup brown sugar, (with additional to taste)
1 vanilla bean, split and scraped
Directions
Add water and crabapples to slow cooker. Cover and cook on high for 1 to 2 hours until apples are very soft.
Run through a food mill to remove skins and seeds. Return pulp to slow cooker and add brown sugar to taste. Remember, the butter will be concentrated, so the finished product will be sweeter. Add vanilla bean seeds and pod.
Adjust slow cooker to low, and cook uncovered for 8 to 12 hours, stirring occasionally. Cook until butter is thick and spreadable. After cooking remove vanilla bean pod. Puree in blender if an ultra-smooth butter is desired. Makes 1+ pint.
Suggestions
You can use the same recipe for apple butter, but you will likely need less sugar.
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