📝 About This Recipe
This deep, mahogany-hued spread is the ultimate expression of fall, concentrating the essence of crisp orchard apples into a silky, caramelized masterpiece. Unlike standard applesauce, this butter undergoes a long, slow reduction that transforms natural sugars into a complex, jammy preserve spiked with warm aromatic spices. It is a timeless American heritage staple that fills your kitchen with the comforting scent of a cozy farmhouse hearth.
🥗 Ingredients
The Fruit Base
- 5 pounds Mixed Apples (A blend of Fuji, Gala, and Granny Smith; peeled, cored, and sliced)
- 1 cup Apple Cider (Unfiltered and high-quality)
- 2 tablespoons Apple Cider Vinegar (To balance the sweetness with bright acidity)
Sweeteners and Aromatics
- 1.5 cups Granulated Sugar
- 1 cup Dark Brown Sugar (Packed; adds deep molasses notes)
- 2 tablespoons Ground Cinnamon (High-quality Ceylon or Saigon)
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Fresh Nutmeg (Grated fresh for maximum fragrance)
- 1/2 teaspoon Kosher Salt (To enhance the fruit flavors)
- 1 teaspoon Vanilla Bean Paste (Added at the end for a floral finish)
👨🍳 Instructions
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1
Begin by prepping your apples: peel, core, and slice them into uniform 1/2-inch wedges. Using a variety of apples ensures a more complex flavor profile.
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2
Place the sliced apples into a large 6-quart slow cooker. Pour the apple cider and apple cider vinegar over the fruit, which provides the initial moisture needed to start the breakdown process.
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3
Cover the slow cooker and set it to 'High' for 4 hours. The apples should be completely soft and falling apart when pressed with a wooden spoon.
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4
Once the apples are soft, use an immersion blender directly in the slow cooker to puree the mixture until it is perfectly smooth. If you don't have an immersion blender, carefully transfer to a standard blender in batches.
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5
In a medium bowl, whisk together the granulated sugar, dark brown sugar, cinnamon, cloves, allspice, and salt until no clumps remain.
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6
Stir the sugar and spice mixture into the warm apple puree until fully incorporated and the sugars have dissolved.
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7
Set the slow cooker to 'Low'. Prop the lid open slightly using a wooden spoon or a chopstick; this allows steam to escape, which is essential for the thickening and caramelization process.
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8
Cook on low for another 6 to 8 hours. Stir every 2 hours to prevent the edges from scorching and to ensure even darkening.
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9
The apple butter is ready when it is thick, dark brown, and holds its shape on a spoon. To test, place a small dollop on a cold plate; if no liquid seeps out around the edges, it is finished.
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10
Turn off the heat and stir in the vanilla bean paste. Taste carefully (it will be very hot!) and adjust spices if necessary.
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11
Allow the butter to cool slightly before spooning into sterilized glass jars. Leave about 1/2 inch of headspace at the top.
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12
Store in the refrigerator for up to 3 weeks, or process in a water bath canner for 10 minutes for long-term shelf storage.
💡 Chef's Tips
For the best texture, use a mix of 'sauce' apples (like McIntosh) and 'structured' apples (like Pink Lady). If the butter is still too thin after 10 hours, remove the lid entirely for the final hour of cooking. Always use fresh spices; old cinnamon loses the volatile oils that provide that signature warmth. To prevent splattering as it thickens, ensure the slow cooker is on its lowest setting during the final stages. If you prefer a more rustic texture, skip the blending step and simply mash the apples with a potato masher.
🍽️ Serving Suggestions
Slathered generously over warm, buttered sourdough toast or flaky buttermilk biscuits. As a sophisticated accompaniment to a charcuterie board featuring sharp cheddar and salty prosciutto. Swirled into a bowl of hot steel-cut oatmeal or Greek yogurt with toasted pecans. Used as a glaze for roasted pork loin or pan-seared chicken thighs in the final minutes of cooking. Served alongside a warm slice of gingerbread cake or as a filling for thumbprint cookies.