Apple Butter
Source: Chef John
3/4 cup white sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
2 tablespoons apple cider vinegar
1/8 C water
Ingredients
2-1/2 pounds cooking apples like Granny Smith, gravenstein apples, cored and cut into 1-inch pieces3/4 cup white sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
2 tablespoons apple cider vinegar
1/8 C water
Directions
- Place apple pieces into a large slow cooker. Add white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and vinegar. Add a splash of 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.
Notes
No need to cut the sugar at all, I originally reduced by 1/4 cup and it wasn't sweet enough. Tastes good on cinnamon sugar toast. J LOVES it