Cinnamon Apple Butter with Cape Cod Cranberries
A delicious addition to morning breakfast or brunch this Autumn.
Serves: 32 2-tablespoon servings
- 8 organic Macintosh apples, unpeeled, cored, and sliced
- 1 cup Cape Cod cranberries
- 1 Tbsp cinnamon
- 1/4 Tsp ground cloves
- 1/2 Tsp nutmeg
- 1 Tsp lemon juice
- 3 cups apple cider or apple juice (no sugar added)
Put apples and cranberries in the crock pot. Then add cinnamon, cloves and nutmeg, lemon juice, and apple cider. The liquid should just cover apples. Add more if needed. Set the crock pot on low for 12 to 15 hours.
Transfer the mixture to a blender to mix until smooth. If mixture is still a bit wet after the end of cooking time, transfer the apple butter to a large pot and cook over medium heat for 10 to 15 minutes until liquid has reduced and apple butter has thickened.
While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of adventures, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jetted tubs and a relaxing stay before and after your day.