Crockpot Apple Butter from Ridgehaven Cottage

• 4 pounds Jonathan Apples, Or Other Tart Variety
• 1 cup Granulated Sugar
• 1 cup Splenda
• 1 Tablespoon Cinnamon
• 1 teaspoon Ground Cloves
• 10 drops To 12 Drops Red Food Coloring
• 1/4 teaspoons Cinnamon Oil
• 3/4 cups Cinnamon Red Hots Candies

1. Quarter, core, and chop apples into chunks, leaving peels on.
2. Fill a large oval slow cooker with chopped apples and add the remaining ingredients.
3. Set on low and cook for 8 to 10 hours, removing the lid for the last 3 or 4 hours to allow butter to thicken and reduce.
4. Only occasional stirring is needed.
5. The peels are so well softened by the time it is finished that you dont notice them, but, if desired, you can run the apple butter through a food processor to remove their texture.
6. I personally love it exactly as it comes from the cooker!
7. Place finished apple butter in pint-sized containers and freeze.
8. Make sure to leave out a nice dish full of apple butter for breakfast!
9. Yum ...

apples, sugar, splenda, cinnamon, ground cloves, drops, cinnamon oil, cinnamon red

Taken from tastykitchen.com/recipes/main-courses/slow-cooker/crockpot-apple-butter-from-ridgehaven-cottage/ (may not work)