The nostalgia keeps on coming as I continue to be inspired by school-themed ideas.
Especially at this time of year.
Right now, in the USA, apples are mighty inexpensive.
This means if decorate with lots of them, you can cook them right down into a tasty apple butter when you’re done.
(I like my decorations to be useful.)
Serene, stylish and totally doable. I like these apples.
Naturally, these, uh, tablescapes are from a fancy wedding, but I can see a use for these at all kinds of parties.
Reusable! Cheap! High-impact! These pencils are a triumvirate of awesome.
(Consider ordering your own personalized pencils for friends or yourself.)
Wait, now where was I?
Oh right, in the middle of 30 extra apples.
Got those? Then make apple butter. A welcomed hostess gift, it could also be repurposed as a favor for your next party.
(And if you need a reason for a party, I’ll be happy to help you out.)
Let’s use them up! With our slow cooker! This recipe makes about 8 pints of apple butter when you’re all done. This recipe will work for a host gift or a party favor. Cheap, gluten-free, low-calorie, chock-full of flavor and vegan. Win x 5.
Slow Cooker Apple Butter Recipe
1 cup apple cider vinegar
2 cups water
3 tsp cinnamon (divided)
1/2 tsp allspice (divided)
1 tsp ground cloves (divided)
3 cups sugar (divided)
1 tsp salt
1 lemon’s worth of grated rind and the juice from said lemon.
Get the apples ready. Remove the stems, wash the apples, cut out the cores and cut the apples into quarters. Keep the skins on. We want all that luxurious pectin.
Place your apples into a large soup pot over high heat with the apple cider vinegar and water. Bring mixture to a boil, reduce heat to simmer, cook for 15-20 minutes or until apples are soft. Put half of these apples in your slow cooker. Half the apples should fill your slow cooker right up — we’ll be adding the rest as these cook down.
Add 1 1/2 cinnamon, 1/4 tsp allspice, 1/2 tsp cloves and 1 1/2 cups of sugar. Mix well and put the crock pot on low for 10 hours.
Stir as it occurs to you.
After 10 hours, add the other half of the apples. Keep your slow cooker going for yet another 10 hours on low. If you still have apples left, keep adding more apples, mix it up and let ‘er cook for another 10 hours. Done? Done.
Let cool a bit and blend with a blender or an immersion blender. Add the remaining 1 1/2 cups sugar, 1/2 teaspoon cinnamon, 1/4 tsp cloves, 1/4 tsp allspice, all of the lemon rind and lemon juice.
Add to prepared (boiled and sterilized) canning jars, or plan to eat within the week.