Slow Cooker Apple Butter
- 6 pounds of apples, peeled, cored and rough chopped
- 1/2 cup apple cider
- 1/3 cup brown sugar
- 2 tablespoons maple syrup
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 2 1-inch pieces of orange peel (optional), pith removed
- Place the lid onto the slow cooker and set to warm. Set aside.
- Place the apples and apple cider into a large pan and cook over medium heat for 15 minutes, stirring once or twice. Once the liquid begins to boil, reduce heat to low and continue to simmer. Remove the lid and continue to cook for an additional 15 minutes.
- Once the apples are easily pierced with a fork, with an immersion blender, blend the apples until smooth. Add the brown sugar, maple syrup, ginger, salt and cinnamon (and optional orange peels) to the apple puree. Stir well to combine. If the puree looks thin and slightly watery, continue to simmer for 5 minutes to help thicken the apple butter mixture. Place the puree into the slow cooker, cover and cook on high for 4-5 hours, or low for 8-10 hours.
- Remove lid and stir. If the sauce still needs to thicken, continue to cook for an additional 30 minutes to 1 hour on high with the lid removed.Cool, place into an air tight container and store in the fridge for up to a month.