- Servings: 3-4 small jars
|10-12||Apples, peeled, cored and chopped|
|2 cups||Cherry-pomegranate Juice|
|1 cup||Splenda, for cooking & baking|
Place apples in crock pot. Add juice and cook, covered, on high for 2-3 hours. Mash apples. Place lid on, but leave enough space for steam to vent. Cook an additional 4-5 hours or until thick. Add Splenda and cinnamon. Cool and store in refrigerator to use within 2-3 weeks.
Back where I come from we always had fried biscuits with apple butter. This recipe takes a new twist on an old favorite, making it more healthy.