Apple Butter

1/4 cup water

1/2 cup honey (I use 1/4 cup)

6 apples roughly chopped (or pears)

1/2 tsp cinnamon

1/8 tsp cloves

Mix all ingredients together in instant pot or slow cooker.

Slow cooker:

Cook on high for 4 hours. Remove cover and stir. Cook for another 2 hours on low uncovered, stirring occasionally. Stir more towards the end so butter doesn't burn. 

Instant pot:

Manual pressure cook for 10 minutes. Allow to naturally release for 10 min, then do a quick release for remaining steam. Set to saute on low for 1 hour and 30 min to thicken. Stir frequently so it doesn't burn. 

Use an immersion blender or food processor to blend once finished. Mixture will thicken more as it cools. Stores in fridge for up to two weeks or 3 months in freezer.

AIP Barbecue Sauce

1 1/2 cup apple butter

1/3 cup balsamic vinegar

4 tbsp molasses

2 tsp garlic powder

2 tsp ginger

2 tsp salt

Mix together well. 

Update approx:

1 cup apple butter

3 tbsp ea: balsamic vinegar, molasses, coconut aminos

1 tsp salt