Apple Butter!


Nothing says Fall like homemade apple butter. I’m so glad I finally had some time this weekend to make it! It’s super easy to make and quite delicious! Once all the peeling and chopping is done, let your crockpot take over and just enjoy the awesome smells as thy permeate your house!


I usually freeze it once it is made or give it away to friends and family. I’ve never done any canning before, but I would like to learn one day.


It’s so good on toast, bagels, scones, English muffins, or even in oatmeal, maybe even ice cream, although I’ve never tried it. The picture above is what will soon be apple butter just at the start of the cooking.


This picture is after about 5 hours of cooking.


And this picture is after going a total of approximately 18 hours because I ended up letting it cook on low overnight. I know it looks quite gross, but once it gets pureed in the blender, I promise you it is amazing!


The apple cider I used in this recipe is my absolute favorite! I get it from my local farmer’s market. They don’t pasteurize it, they freeze it. This means you only have about a week to drink it or put some of it in apple butter. I’ve also made some awesome apple cider pancakes to help use it up. Wherever you get your apple cider from, as long as it’s your favorite, it will work for this recipe.


Apple butter is complete! It is so smooth and full of apple flavor! Gosh, I love Fall!


I had made Irish Soda bread awhile ago. Since it has raisins and cinnamon in it, I decided to toast it and spread some apple butter on it. Mmm. Mmm. So good!


4 lbs. peeled and diced apples (Fuji and golden delicious. Use 50/50 of each–2 lbs. Fuji, 2 lbs, golden delicious)

1 cup brown sugar

2 cups apple cider

1 tsp. cinnamon

¼ tsp. cloves

¼ tsp. nutmeg



  1. Peel and dice apples. Place in crockpot. Use your favorite apples. I prefer golden delicious for just about anything I make that uses apples.
  2. Add the brown sugar, apple cider, cinnamon, cloves, and nutmeg to the apples. Stir it all together.
  3. Turn crockpot on high for about 4-5 hours. Turn down to low until you’ve reached the 12-hour mark. I leave it on overnight because the time I get to the apples being in for 12 hours, it’s the middle of the night.
  4. Puree in a blender until smooth. Can or freeze.



This recipe was adapted from a recipe for apple butter from the Food Network Kitchen.


Homemade Cranberry Orange Sauce


This cranberry sauce is what I’ve been making for Thanksgiving for the past few years. It is so gooood and very easy to make.

This recipe is what I used to put on my orange poppyseed scones. It’s still tart but the orange flavor distracts the taste buds a bit. The maple syrup could be adjusted to make the sauce sweeter, but I like the tartness.



12 oz. fresh or frozen cranberries  cransauce1

¾ cup 100% maple syrup

1 Tbsp. fresh orange zest

Juice of 2 medium oranges



  1. In a medium size pot, add the cranberries, 100% maple syrup, orange zest, and juice from the oranges. Place on a medium, high heat.
  2. Stir and bring to a boil. Be careful, as the cranberries cook, they pop open and can spurt at you.  cransauce2
  3. Continue stirring. They will thicken as they cook and after they cool. Mash them using the spoon or a potato masher to help break down the cranberries more.  cransauce3
  4. Let cool and serve. This can be made ahead of time.


This cranberry sauce is great on it’s own, on my orange poppyseed scones, or as a spread on anything you desire, like toast, bagels, or English muffins.