Apple and Brown Rice Pilaf | Apple and Carrot Casserole | Apple and Barley Pilaf | Apple Curry Rice | Glazed Apples and Raisins | Golden Apples and Yams | Sauteed Apple Slices with Apricot Sauce | Scalloped Apples | Slow-Cooked Apple Butter | Squash and Apple Bake | Sweet Potatoes and Apples | Apple Butter Bread
Slow-Cooked Apple Butter

12 c. chopped, unpeeled apples
1 c. sugar
1 tsp. cinnamon
3/4 c. apple cider
1/2 tsp. ground cloves

Combine apples and cider in slow cooker. Cover and cook on low 8 hours or until apples are soft. Puree in food sieve or food mill. Return mixture to pot; add sugar and spices. Cover and cook on low 1 to 2 hours long. For a thicker apple butter, uncover, and cook on high until desired consistency, stirring occasionally. Store on refrigerator or pour hot apple butter into hot canning jars, leaving 1/4 inch headspace. Adjust caps for canning. Process in boiling water bath 10 minutes.