Slow Cooker Pennsylvania Dutch Spiced Apple Butter

Apple Butter is a simple to prepare recipe that requires cooking all day to yield a beautiful spiced spread or ingredient for other recipes. Replacing the Pennsylvania Dutch tradition of families and villages stirring a heavy pot of apples over a roaring fire, is the slow cooker which simmers the fall mixture reducing it throughout the day. Once the mixture is finished it can be stored sealed in the refrigerator for use or water bath canned following guidelines for safety.

Course Condiment

Cuisine American

Prep Time 20

Cook Time 10

Total Time 10 20

Servings Makes 1 quart total

Calories 238kcal

Author Toni Dash

Ingredients

6 pounds assorted variety Apples (sweet and tart), peeled, cored and cut into pieces
½ cup Dark Brown Sugar
1/2 cups Apple Cider
2 teaspoons Cinnamon
¼ teaspoon ground Nutmeg
¼ teaspoon ground Cloves
½ teaspoon Allspice
¼ teaspoon ground Ginger
¼ teaspoon Kosher Salt

Instructions

Place apples in a slow cooker 4 quarts or larger (quantity will completely fill a 4 quart slow cooker; the mixture will reduce but stirring may be more difficult until it does).
In a small bowl, combine the apple cider, brown sugar, the spices and salt. Whisk to fully combine and partially dissolve the sugar. Pour over the apples in the slow cooker and toss the apples to coat. Note: periodically through the cooking spoon the apples on the bottom to the top to continue to coat all the apples.
Cook on high for 6 hours or until the apples are soft and falling apart. Using an immersion blender (preferred method) or by batches in a regular blender, puree the apple butter and return to the slow cooker. Continue to cook on high with the lid off allowing the mixture to reduce to 1 quart (1 ½-2 additional hours)

Nutrition