Friday, March 28, 2008

Spiced Apple Butter

Recipe adapted from The Complete Book of Small Batch Preserving

6 large apples
1/2 cup Reduced Sugar Apple Juice
1 cup Splenda
1 tablespoon lemon juice
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves

Core apples, then chop using a food processor.

Place apples in a large pot. Pour in apple juice. Bring to a boil over medium-high heat, stirring occasionally. Cover pot, reduce heat, and cook for 20 minutes stirring every five minutes. Stir in Splenda, lemon juice, cinnamon, allspice, and cloves. Return to a boil, reduce heat and boil gently about 50-60 minutes or until the mixture is very thick; stirring occasionally. Store in refrigerator.

-If you don't want the apples to be chunky use an immersion blender before you add the Splenda and spices.