I am extremely organised when it comes to Christmas shopping.
OH calls it neurotic and friends call it weird but what do they know?
Every year I have everything sorted by August. Lists made, things bought, extras prepared in case of any extra surprise guests and so on. It makes me feel properly grown up, organised and efficient. And as I just said, it makes people think I am not quite as chaotic as I really am.
But there is a bit of a secret behind this. It is that every autumn, when the shops have their Christmas displays, I just can’t resist buying ‘a few’ more things for presents. With my full list ticked off in August, that means that I have now got a year ahead of myself.
So this year I decided that I’d kick this habit. When the urge to buy kicks in, I’d go out and make slow cooker apple butter. Why? Because this year has been a bumper year for apples. More than I can remember. Our ancient trees are laden, and our new orchard has produced a whole wheelbarrow load. So we have to think of what to do with all these fruit, and apple butter is my newest discovery. Jars of this are perfect presents. And this would also make a rather delicious apple pie filling.
This apple butter is soooooooooo easy to make and the slow cooker (crock pot) does all the work for you. You just have to wait in your divine smelling kitchen for THAT moment when you can pretty much scoop the butter straight onto a warm crumbly scone. Or straight into your mouth……………
And below I have added other mouth watering edible Christmas gift ideas to inspire you from fabulous food bloggers.
Chili shortbread over at Chocolate Log Blog.
- 1.8kg (4lbs) dessert apples
- 120ml (1/2 cup) water
- 55g (1/3 cup) light brown sugar
- 1 heaped tsp ground cinnamon
- Large pinch ground cardamom
- Pinch of salt
- Core the apples and chop them - do not peel them.
- Add apples to the slow cooker and mix in all the ingredients.
- Cover and cook on high for 4 hours.
- Then puree the mixture till smooth with a hand held blender (stick blender).
- Then cook uncovered on high for about 1 hr till the butter thickens to the consistency you prefer.
- Let the mix cool and then transfer to sterilised jars and refrigerate.
- Use within 2 weeks.