Prep Time::15 mins
Cook Time:: 10 hrs
Total Time:: 10 hrs 15 mins
Servings::32
Yield::4 cups
Ingredients
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5 pounds Granny Smith apples, cored and cut into 1-inch pieces
1 ½ cups white sugar
½ cup brown sugar
1 teaspoon salt
2 teaspoons ground cinnamon
⅛ teaspoon freshly grated nutmeg
½ teaspoon ground allspice
¼ cup apple cider vinegar
½ cup water
Directions
Place apple pieces into a large slow cooker. Add white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and vinegar. Add water and mix well.
Cover and cook on High until apples are starting to soften and release liquid, 1 to 2 hours. Reduce heat to Low and cook, uncovered, until all the apple flesh is dissolved, 5 to 6 hours. Stir occasionally.
Puree using an immersion blender until smooth. Continue cooking, stirring occasionally, until darkened and thick, about 4 hours more. Pass apple butter through a strainer if desired. Seal in a glass container and refrigerate until cool.
Chef John Chef’s Notes
Any classic cooking apple should work in this recipe.
If you don’t have a slow cooker, you can certainly make this on the stovetop over low heat, as long as you use a nice thick-bottomed pot and stir often. Another option would be to place the mixture in a large roasting pan and cook it in a slow oven, stirring occasionally until dark and thick.
This apple butter is delicious on cheese biscuits, spread between the layers of a spice cake, or used as a condiment for pork chops.
See my recipe for Irish Cheddar Spring Onion Biscuits.