RECIPE: Overnight Apple Butter, and Cornbread

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Homemade apple butter is easier than you think to make, and it is a great addition to the Thanksgiving table. Don’t forget to serve it with a loaf of warm, homemade cornbread.

I still have an abundance of apples, which I picked in late September from Lewin Farms on Sound Avenue in Wading River. After making apple cake, apple sauce, apple pie and apple fritters, it’s now time to make apple butter. And you can make it will you sleep! When you wake up, the house will smell heavenly. These recipes were given to me long ago by a friend of mine. Enjoy!

Overnight Apple Butter
1 cup packed dark brown sugar
½ cup honey (preferably local)
1 tablespoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon allspice
1 teaspoon vanilla

10 medium apples (use a mix of varieties), peeled, cored and cut into large chunks (about 2 ½ pounds)

Combine all ingredients in a 5-quart electric slow cooker. Cover and cook on low for 10 hours or until apples are very tender.

Place a large fine-mesh sieve over a bowl, spoon one-third of apple mixture into sieve. Press mixture through sieve using the back of a spoon or ladle. Discard liquid. Repeat procedure with the remaining apple mixture. Return apple mixture to slow cooker. Cook, uncovered, on high for 1 ½ hours or until mixture is thick, stirring occasionally. Spoon into a Mason jar and cover. Keep in the refrigerator. Yields 4 cups.

1 2/3 cups sifted all-purpose flour
2/3 cup sugar
5 teaspoons baking powder
1 teaspoon salt
1 2/3 cups yellow corn meal
2 beaten eggs
1 2/3 cups milk
1/3 butter

Pre-heat oven to 425 degrees. Sift flour, sugar, baking powder and salt into a large bowl. Stir in cornmeal until well blended. Add eggs and milk. Stir to make a smooth batter. Stir in melted butter just until blended. Do not over stir. Pour into a well-buttered 9x5x3 loaf pan. Bake in preheated oven for 40 minutes or until golden. Cool in pan on wire rack 10 minutes. Loosen around edges with a knife. Turn out onto a rack and cool.