Salted Maple Apple Butter

Photography by Megan Punches

Did November fly by for anyone else?  No? Just me then.  I literally did not post anything in the month of November and for that I am sorry!  I was super busy with starting a new job, getting together with family and friends, and overcoming an amazingly long cold.  But this apple butter totally makes it all better!

This salted maple apple butter is THE perfect thing to have on hand during the Holiday season.  It’s a set it and forget it type of recipe that can also be used for quick and easy desserts.  I love using my crockpot for prep items and this is a huge time saver for this recipe that takes a long, long, long time to finish.  And who wants to stand over the stove for 10 hours stirring?

Salted Maple Apple Butter

1 1/4 cup maple syrup

3/4  Tbsp salt

6 pounds apples, peeled and cored

1 1/2  Tbsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cardamom

Combine all ingredients in a large crockpot.  I used a combination of golden delicious apples and honeycrisp apples.  Cook on high for 3 hours, then cool on low for 5 hours.  The mixture will darken in color quite a bit.  Blend well using a blender or an immersion blender, and taste.  You want the consistency to be thick, even when hot.  If needed, continue cooking in the crockpot on low, or transfer to a pot on the stove if necessary.  Makes about 5 cups of apple butter.

Enjoy!

Autumn Caramel Apples

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Photography by Allyson Regan

What better way to indulge your sweet tooth than with a sweet treat that also involves some fruit.  I absolutely love caramel apples, especially when they are coated in pecans and chocolate.

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Photography by Allyson Regan

Also, these are a great homemade treat for Halloween! This is the easiest caramel apple recipe ever!  All you will need is 2 bags of those Brach’s caramels, the ones that come individually wrapped, and a bit of heavy cream.  Bring a medium pot of water to a simmer and melt the caramels and cream in a glass bowl.  It might take a while, but trust me, it’s so worth it!

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Photography by Allyson Regan

Now the caramel will set a bit quickly, so you’ll want to roll it in nuts soon after dipping.  Let it set completely before drizzling on chocolate though, otherwise you’ll have a mess on your hands.  I used the same melting chocolate that I used for these cake pops.

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Photography by Allyson Regan

You can leave them plain too, customize them to whatever you and your family likes!  You can even make some “mummified” versions like the one below!

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Photography by Allyson Regan

How scary does that look???  Either way, make sure to eat them semi-soon after making them.  Also, use pretty sturdy sticks so that you don’t have to worry about them breaking or falling off.  If you need another, more adult, way to celebrate Halloween today, check out this spooky cocktail!  Enjoy!

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Autumn Sangria

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Photography by Allyson Regan

The temperatures have finally dropped and it finally feels like fall! I love fall! Until the first snow lands, of course.  Not that I need an excuse to make a pitcher of sangria, but this Autumn Sangria is the perfect thing to sip on during these colorful and brisk fall months.  Also, isn’t the word autumn fabulous? And you can describe autumn things by using an even better word, autumnal!

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Photography by Allyson Regan

This recipe came about, not from necessity, but from an idea to make our favorite sangria taste seasonal.  My sister, Ally, and I love to visit Rockwell Republic in downtown Grand Rapids not only for their fantastic sushi and happy hour deals, but also for their mixed sangria.  I’m not sure exactly what their recipe is, but this tastes similar, with a fall twist.

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Photography by Allyson Regan

Autumn Sangria

1 cup Crown Royal Apple

1 cup pomegranate juice

1 cup red wine (use dry or sweet depending on your taste)

1 cup crisp, dry white wine (this helps the apple flavor pop)

1 cinnamon stick

1 each honey-crisp apple, nectarine, plum, pear

1/2 cup apple juice

1 bottle prosecco or champagne

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Photography by Allyson Regan

In a large pitcher, combine the crown, juices, and wines.  Heat the cinnamon stick over heat until fragrant and add in.  Feel free to cut the fruit however you like to munch on it, but I sliced them super thin on a mandolin which helped the fruit to absorb the flavors faster.  Add the fruit and refrigerate until ready to serve.  Fill with several ice cubes and top with a bottle of bubbly!  Serve with your favorite friends around a cozy bonfire.

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Photography by Allyson Regan

Cheers!