California Crock Pot Dandy Brandy Apple Butter Recipes

APPLE BUTTER IN THE CROCK-POT

Steps:

• Place the apples in the crockpot and top with the sugar, cinnamon, and salt. Cover with lid and set to HIGH. After a few hours, uncover, stir and continue cooking with the lid off.
• Continue simmering until the mixture is thickened and dark brown. Stir occasionally, as needed to prevent sticking.
• When the liquid is absorbed, after 8-10 hours, blend until smooth. (I use an immersion blender right in the crockpot.) However, you can also transfer the apple mixture to a blender and puree it that way.
• Once the apple butter is pureed, you can adjust the thickness by leaving the apple butter in the crockpot on LOW and uncovering it. It will slowly thicken that way.
• Stir occasionally, to prevent sticking to the sides of the crockpot. (I typically leave mine to simmer that way anywhere from 30 minutes to 2 hours.)When the apple butter is finished, transfer it immediately into sterile canning jars.

THE VERY BEST SLOW COOKER APPLE BUTTER RECIPE

Steps:

• Place all ingredients in the bottom of a slow cooker or crock pot and stir to combine. Place the lid on the slow cooker and cook on high for 4 hours or low for 6-8 hours.
• Transfer the apple mixture to a blender and puree until smooth.
• Transfer the apple butter to an airtight container and store in the refrigerator for up to 3 weeks.

CROCKPOT APPLE BUTTER

Steps:

• Peel, core, and quarter the apples.
• Spray the inside of a 6-quart slow cooker with cooking spray and place the apples inside. I use as many apples as it takes to fill up my slow cooker!
• Add remaining ingredients to slow cooker and stir to combine.
• Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
• Uncover, give it a good stir, and continue cooking uncovered for an additional 2 hours on LOW or 1 hour on HIGH. This will allow the apple butter to cook down and thicken.
• Use a hand blender to puree until smooth. If you don't have a hand blender, transfer to a regular blender and puree in batches.
• Store in mason jars in the refrigerator for a few weeks, or keep in the freezer. If you want to store the apple butter in a pantry, be sure to follow proper canning procedures (sterilizing and processing jars). See the canning instructions in the notes below.

APPLE BUTTER FOR THE SLOW COOKER

Steps:

• Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
• Cook on High until the apples are tender enough to easily mash with a fork, 4 to 6 hours.
• Puree apple mixture with an immersion blender until smooth.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

SUPREME APPLE BUTTER

Steps:

• In a large saucepan, bring apple juice concentrate, apple cider, and Macintosh apples to a boil. Reduce heat to low. Stirring occasionally, simmer uncovered about 1 hour, until apples are easily mashed.
• Mix dark brown sugar, apple brandy, cinnamon, ginger, and cloves into the apple mixture. Bring to a boil, reduce heat, and simmer uncovered 2 hours, stirring occasionally, until thickened. Transfer to sealed sterile containers, and cool at least 1 hour before serving.

CROCK POT APPLE BUTTER RECIPE

Steps:

• Peel and cut apples into small chips. Place all ingredients in the crock pot and stir. Cover and cook on low overnight (eight to ten hours). Remove cover, stir and taste. Add more spices or sugar if desired. Continue cooking for a few more hours, uncovered, until some of the liquid has evaporated and butter has cooked down a bit. Pour into jars and refrigerate. Serve over hot biscuits, toast, scones or eat it out of the jar.

CROCK POT APPLE BUTTER

Steps:

• Place apples in a large bowl.
• Combine sugar, cinnamon, cloves and salt.
• Pour over apples and mix well.
• Place in crock pot, cover and cook on high for 1 hour.
• Decrease heat to low; cover and cook on low for 9-11 hours or until thickened and dark brown.
• Stir occasionally.
• Uncover and cook on low for 1 hour longer.
• If desired, whisk until smooth.
• Spoon into freezer containers, leaving 1/2-inch head space.
• Cover and freeze.

SLOW-COOKER PEAR AND APPLE BUTTER

Steps:

• Peel, quarter, and core pears and apples. In a food processor, finely grate fruit (in batches, if necessary), then transfer to a 5- to 6-quart slow cooker. Stir in dark-brown sugar, salt, and cinnamon stick. Cover and cook on high, 4 hours.
• Remove cinnamon stick and reserve. Transfer mixture to processor (in batches, if necessary) and process until smooth. Return to slow cooker, along with cinnamon stick, and cook on high, uncovered, until mixture is thick and browned, 4 hours. Discard cinnamon stick and let mixture cool. Transfer to airtight containers and refrigerate, up to 3 weeks, or freeze, up to 3 months.

AWARD-WINNING CROCK POT APPLE BUTTER

Steps:

• Place apples in slow cooker in thirds, layering sugar between each layer.
• Add rest of ingredients on top and pack them down as well as you can.
• Cover and cook on high for 1 hour.
• Reduce heat to low. Open and give it a stir. Keep covered and cook 8 hours or until thick and dark brown, stirring occasionally. (You can do this overnight and can in the morning).
• Uncover and cook for the last hour on low.
• If a smoother apple butter is desired, you may puree in blender or food mill.
• Place in sterile jars with lids and process for 10 minutes in hot water bath or you can freeze.
• Note: For more information on canning, you can go to the "Canning Forum" on recipezaar for instructions or to have questions answered.

APPLE BRANDY APPLE BUTTER

Steps:

• Heat juice concentrate, wine and apples to boiling in 4-quart Dutch oven; reduce heat to low.
• Simmer uncovered about 1 hour, stirring occasionally, until apples are very soft.
• Mash with potato masher if necessary, to remove all lumps.
• Stir in remaining ingredients.
• Heat to boiling; reduce heat to low.
• Simmer uncovered about 2 hours, stirring occasionally, until no liquid separates from pulp.
• Immediately pour into hot, sterilized jars, leaving 1/4-inch headspace.
• Wipe rims of jars; seal.
• Cool on wire rack 1 hour.
• Store in refrigerator up to 2 months.

CALIFORNIA CROCK POT DANDY BRANDY APPLE BUTTER

Steps:

• Add sugar to prepared applesauce to taste, depending on the sweetness of your apples.
• Combine with all other ingredients and cook in crock pot on low until thickened and brown, 8-10 hours. Stir occasionally, scraping sides with a rubber spatula. I remove the cover for the last hour or two and stir it more often.
• Pour into hot sterilized jars, leaving ¼ inch head space. Vacuum seal.
• Alternately, cool, put in plastic containers and freeze.
• Note: I just made another batch and cooked the apples in apple cider instead of water when first making the sauce.