Slow Cooker Cranberry Apple Butter Food

SLOW-COOKER CRANBERRY-WALNUT STUFFED APPLES

Steps:

• Combine the walnuts, cranberries, brown sugar, oats, butter, lemon juice, cinnamon and 1/2 teaspoon salt in a small bowl and squeeze together until a wet and sandy mixture is formed.
• Scoop the core out of each apple with a melon baller, taking care not to scoop completely through to the bottom or the sides. Stuff each apple with some of the cranberry-walnut mixture. Place the apples in the slow cooker insert and pour in the apple cider. Cover and cook on low until the apples are tender but still slightly firm, 3 to 4 hours depending on the size and type of apple. (If your apples are on the smaller size, check after 2 hours; they may cook faster.)
• Serve each apple whole or cut in half in a bowl with a scoop of ice cream and a drizzle of maple syrup.

SLOW-COOKER APPLE-CRANBERRY DUMP CAKE

Steps:

• Grease slow cooker with butter or cooking spray.
• Add sliced apples, cranberries, vanilla, brown sugar and 1 teaspoon of the cinnamon to slow cooker; toss to combine. In separate bowl, mix dry cake mix and remaining 1 teaspoon cinnamon. Sprinkle over fruit. Drizzle with melted butter.
• Cover and cook on High heat setting about 3 hours or until fruit is bubbling at edges. Serve warm or at room temperature with whipped cream.

APPLE BUTTER FOR THE SLOW COOKER

Steps:

• Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
• Cook on High until the apples are tender enough to easily mash with a fork, 4 to 6 hours.
• Puree apple mixture with an immersion blender until smooth.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

SLOW-COOKER CRAN-APPLE CHUTNEY

Steps:

• In a 1-1/2-qt. slow cooker, combine all ingredients. Cook, covered, on low 3-4 hours or until cranberries pop and mixture is slightly thickened., Transfer to a small bowl; cool slightly. Refrigerate until cold.

SLOW-COOKER CRANBERRY BAKED APPLES

Steps:

• Core apples. Fill centers of apples with brown sugar and cranberries. Place apples in 5- to 6-quart slow cooker.
• In small bowl, mix cranberry-apple drink and butter; pour over apples. Sprinkle with cinnamon and nutmeg.
• Cover; cook on Low heat setting 4 to 6 hours.
• To serve, spoon apples into dessert dishes. Spoon sauce over apples. Sprinkle with nuts.

CROCK POT CRANBERRY APPLE BUTTER

Steps:

• Core and chop apple; do not peel.
• Combine apples, cranberries and cranapple juice in a slow cooker.
• Cover and cook on high for five hours.
• Puree in sieve, food mill or processor.
• Return pureed mixture to crock pot and add sugar, cinnamon and cloves.
• Cover and cook on high for 1 to 2 hours.

SLOW-COOKED APPLE CRANBERRY CIDER

Steps:

• Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. , In a 5-qt. slow cooker, combine the cider, cranberry juice and brown sugar add spice bag. Cover and cook on high for 2 hours or until cider reaches desired temperature. Discard spice bag.

SLOW-COOKER CRANBERRY APPLE PIE COBBLER RECIPE BY TASTY

Steps:

• Pour cranberry sauce and apple pie filling into a slow cooker and evenly spread across the bottom.
• Pour cake mix into slow cooker in an even layer over apples and cranberry.
• Slice stick of butter into 8 slices and evenly distribute over cake mix.
• Cover and cook on high for 2 ½ hours.
• Server a la mode with vanilla ice cream or your favorite whipped cream.
• Enjoy!

CROCK POT CRANBERRY APPLE CHICKEN BREASTS

Steps:

• Place chicken breasts in a 2-quart (or larger) slow cooker/Crock Pot.
• Add remaining ingredients in the order given, dotting evenly with the butter last. Cover and cook on low for 6 to 7 hours.

SLOW COOKER SWEET POTATO, APPLE, AND CRANBERRIES

Steps:

• Combine sweet potatoes, apple, cranberries, orange juice, brown sugar, cinnamon, nutmeg, and salt in a slow cooker and stir. Add melted butter and stir again.
• Cook on High for 2 hours, stirring every hour to redistribute liquid. Reduce heat to Low and continue cooking and stirring until sweet potatoes are tender, 2 to 4 hours more.
• Set slow cooker to Warm setting until ready to serve. Serve garnished with pecans.