Homemade Apple Butter
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6 lbs apples, cored and chopped
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1/4 cup apple cider
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1/2 cup brown sugar
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1/2 cup cane sugar
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1 tbsp ground cinnamon
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1/2 tsp ground nutmeg (optional)
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1/4 tsp ground cloves (optional)
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Pinch of salt
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3 tsp vanilla extract
Ham & Cheese Sandwich
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2 tbsp Dijon mustard
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3 tbsp homemade apple butter (see above)
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6 oz Black Forest ham
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2 oz sliced sharp white Cheddar cheese
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2 Canyon Bakehouse® Original English Muffins, lightly toasted
Apple Butter:
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Add all apple butter ingredients to a crockpot and allow them to cook at the standard setting for 10 hours. To thicken the batch, remove the lid from the crockpot for the last 1-2 hours of cooking. Work in batches to blend the mixture in a traditional blender or use an immersion blender. Fill 3-4 lidded quart jars with the apple sauce. Refrigerate for 2-3 weeks or freeze for several months.
Sandwich:
1
Spread one half of each lightly toasted English muffin with Dijon mustard. Top the Dijon with sliced ham and cheddar. Place under the broiler for about 2 minutes, until the cheese is melted. Spread the remaining English muffin halves with homemade apple butter and place face-down over the ham and melted cheese.
Tips
Recipe Sponsored by Canyon Bakehouse®
