Apple Butter

Add the apples to a 3-quart slow cooker. Pour in the sugar, cinnamon, cloves and salt over the top. Give everything a quick stir and cook on your slow cooker's high setting for an hour.

Reduce the heat to low. Cook for an additional 9 to 11 hours, stirring occasionally, until the mixture is dark brown and has thickened. This is a good project to start on a lazy fall day. Editor’s Tip: As the mixture thickens, stir it more frequently to prevent sticking.

Uncover and cook on low for an hour longer. If desired, stir with a wire whisk until the apple butter is smooth.

Once the mixture is completely cooled to room temperature, spoon the apple butter into freezer containers, leaving a half-inch headspace. Devour it immediately, or seal it and refrigerate or freeze. This recipe might be the slow way to do it, but good cooks know that low and slow always delivers tasty results.