I have always been a big fan of apple butter.  I love the flavor of fall that it brings to a buttery English muffin or a whole grain piece of toast.  I also do not particularly like the consistency of jelly, but apple butter is creamy in a way that jelly is gelatinous.  A few years back, I started using apple butter to make a "fancy" version of grilled cheese, a grilled cheese worthy of being served for dinner.  It's particularly good with extra sharp cheddar and thinly sliced apples on seedy bread. 

There are a couple of different methods you can use to make apple butter. This particular one is simmered overnight in a slow cooker (one of my favorite cooking methods), then pureed in a blender. It’s an "eat it now or freeze for later" version, meaning that this is not a recipe suitable for canning and long-term storage.

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