One of the things I love about Poland is the very fresh fruit and veg. The cities are surrounded by farm land, and so many people grow their own produce in home gardens. Recently, I was the lucky recipient of a huge bag of apples, straight from the tree. Our neighbors were back in their home village for a wedding and brought back apples from her father’s tree. That’s another thing typical of Poland, everyone in the city grew up in a village. OK, there are probably some natives of Poznan, we just haven’t met them yet.
Among other things, I wanted to make apple butter with these apples. I remember my friend Carla making applesauce in a crock-pot and saying that she’d done it without adding sugar. That’s what I wanted to try. Since there are just two of us, I made a small batch. You could certainly make it larger – figure on about 1/2 cup of apple butter for each apple you’re using.
Now, I have an urge to bake bread!
3/4 cup apple juice
1 tablespoon vinegar (apple cider vinegar would be ideal, I used red wine)
1 scant tablespoon cinnamon
2 – 3 grates of fresh nutmeg (or a pinch of ground nutmeg)
pinch of salt
- Quarter and core the apples, leaving the peel on
- Dice in 1-inch cubes
- Add the apples to a crock-pot or saucepan
- Add remaining ingredients, stir
- Bring to a boil, cover and reduce heat to low-low (I did mine overnight)
- Cook for 10 to 12 hours
- Cool, process in blender, food processor, or with immersion blender
- Transfer to sealed containers, will keep in the fridge for 2 weeks
- Since I know nothing about home canning, I’m keeping mine in the freezer for longer shelf life