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Apple Cider Vinegar Apple Butter

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If you’re looking for a little joy on your morning toast (or biscuit, or English muffin, or to swirl in your oatmeal), try this sweet and tangy apple butter!

Ingredients

4 lbs. Granny Smith apples, cored and cut into 1-inch pieces

3/4 cup granulated sugar

1/2 cup dark brown sugar

1/4 cup apple cider vinegar

2 teaspoons ground cinnamon

1/2 teaspoon kosher salt

1/2 teaspoon ground allspice

1/8 teaspoon ground nutmeg

2 tablespoons water

Instructions

Place all of the ingredients in a 4-5 quart slow cooker.

Stir well.

Cover and cook on high, or until the apples are softened and have started to release their juices, approximately 1 ½-2 hours.

Stir well.

Remove cover, and reduce heat to low.

Stirring occasionally, cook until the apples and their skins have nearly dissolved, approximately 5-5 ½ hours.

Let cool slightly, and ladle mixture through a food mill into a large bowl.

Once all of the mixture has been processed, pour back into the slow cooker and continue to cook on low until dark, brown, and very thick, approximately 3 hours. (To check the consistency is what you want, spread a spoonful on a plate. If it sets up and isn’t runny at all, you’re there!)

Let cool slightly, and spoon mixture into a large jar with a lid.

Let cool completely, and refrigerate.

Notes

Unprocessed cans of apple butter will last for up to a month in the refrigerator. If you’d like to process the jars for longer storage, here’s a handy dandy link to the USDA’s Canning Guide. Also, you can freeze the apple butter in single serve portions for up to 3 months!

Nutrition Facts

Find it online: https://thecoconutmama.com/apple-cider-apple-butter/