Once we had made enough crabapple jelly to satisfy us, I decided to try a new recipe for crabapple butter that I’d found on Pinterest. This recipe uses a slow cooker. I finished it on the stove to get the consistency I wanted.

 

I have to say that I wasn’t sure that I would like it because I like apple butter that’s bold and spicy. This recipe didn’t seem to have the chutzpah that I like. I was pleasantly surprised in the end. In fact, I just had some of this delicious fruit butter on some homemade bread for breakfast this morning, and I was reminded of how glad I am that we tried this.

 

The crabapples give this butter a reddish hue and an unexpected lively sweetness. If we’re fortunate enough to get another good crabapple harvest next year, I’ll definitely make more

of this.

 

Ingredients: fresh crabapple sauce, sugar, cinnamon, cloves, nutmeg