from Annette White, Neighborhood Coordinator
Among the many heated discussions within the world of food, when it comes to apple butter there is only one question that matters: to peel or not to peel?
Conventional wisdom and most available recipes dictate that we peel and chop all the apples headed for the apple butter pot. Indeed it does help them to cook faster and uniformly. However, at the risk of offending many, I offer a modification to the traditional recipe and encourage you to (gasp!) leave the skins on the apples. Not only will you save time, but you will also retain one of the most nutritious parts of the apple.
My tried and true method for preparing apple butter is simple and a tradition that my family looks forward to every fall. Using the crock pot makes this recipe a breeze and because you aren’t spending an afternoon peeling your apples, you can easily put together a batch in just minutes. The slow cooking breaks down those apples and brings a deep caramel color and decadent taste. It also fills your house with a smell that is equally rich and comforting. Enjoy!