10 green apples, peeled, cored and cut into rough, even chunks (any type of apple will do) 60ml apple cider vinegar 250g caster sugar 100g brown sugar Juice of one lemon ½ vanilla bean, scraped, with seeds 1 tsp cinnamon ½ tsp nutmeg ½ tsp clove
Combine all ingredients in a slow cooker and cook on low for 7-8 hrs or on high for 3-4 hrs. When cooked (it will smell amazing), remove vanilla pod and puree mixture with a stick blender (be careful, it will be very hot), pour into sterilised 250ml jars and seal according to the manufacturer’s instructions. The apple butter can be used in both sweet and savoury dishes. Mix it through a vanilla pound cake, use it as a tart or crepe filling, or on the savoury side, serve with ham or pork dishes, spread on bread with brie and pop under the grill, or serve as an accompaniment to cheese.