Apple Butter
A deeply spiced, silky-smooth spread made by slow-cooking apples with cinnamon, nutmeg, and a touch of brown sugar until they caramelize into a rich, dark condiment. Plan ahead: the slow cooker runs for 10 to 12 hours.
Ingredients
- 6 lbs apples (such as Fuji, Gala, or Honeycrisp), peeled, cored, chopped
- 1/2 cup light brown sugar, packed
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 tsp pure vanilla extract
- 2 tbsp apple cider vinegar
- 1/4 tsp kosher salt
Instructions
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1
Place 6 lbs peeled, cored, chopped apples (such as Fuji, Gala, or Honeycrisp) in the slow cooker. Add 1/2 cup packed light brown sugar, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground allspice, and 1/4 tsp kosher salt. Stir to coat.
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2
Cover and cook on low for 10 to 12 hours, or on high for 5 to 6 hours, until the apples are completely soft and deeply browned.
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3
Stir in 1 tsp pure vanilla extract and 2 tbsp apple cider vinegar.
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4
Use an immersion blender directly in the slow cooker insert (or transfer in batches to a stand blender) and blend until completely smooth.
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5
If the apple butter is thinner than you like, leave the lid off and cook on high for another 30 to 60 minutes, stirring occasionally, until the mixture thickens to a spreadable consistency.
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6
Transfer to clean jars, let cool, then refrigerate for up to 3 weeks or freeze for up to 6 months.