A plethora of apples occurs this time of year at my house. I needed to use some apples up before they get all weird and soft. I will be using this apple butter in baked goods and plain on a spoon right out of the jar. Its also good slathered on a muffin, or a rice cake, or on oatmeal or pancakes. I love apples and pumpkin is full of vitamin C, riboflavin, potassium, copper, and manganese. Apples are full of important antioxidants, flavonoids, and dietary fiber.
In this recipe, I use a crockpot. I chop up the apples into cubes, pour in the pumpkin, and sprinkle with cinnamon, and drizzle with the apple cider vinegar. Turn on for about 4 hours on high or low for 8-10 hours. You can definitely add sweetener if you choose, but these apples are sweet enough for me. You want to be sure to stir it every once in a while, in case it starts sticking. When the apples are nice and soft, you can throw in a blender if you desire. I chose to skip this because I love the chunks. It is more like applesauce, but I did use a masher to break up the big chunks a bit. You want to turn the crockpot on high with the lid off and let thicken for about 45-75 minutes, stirring occasionally. Once it's as thick as you like, let cool a bit, and store in a glass jar in the fridge. Enjoy!!