Cinnamon Spice Apple Butter
packed light brown sugar
allspice [or 1/4 tsp ground clove]
peeled, cored and thinly sliced [approx. 12 cups]
In a small mixing bowl, mix together the brown sugar, granulated sugar, ginger allspice and salt.
In the bottom of a 6 quart slow cooker, arrange the thinly sliced apple pieces.
Drizzle the juiced lemon over the top of the apples.
Sprinkle the sugar and spice mixture over the apples and stir.
Cover and cook on low for 8 hours.
After 8 hours, uncover and stir. Puree in the slow cooker until smooth using an immersion blender or ladle into a stand blender to puree. Add the vanilla, mix well.
Store tightly sealed in the refrigerator for up to 2 weeks.
You may can this apple butter if desired, using proper canning technique.