Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Makes 6 Cups
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2 pounds Granny Smith apples, peeled and sliced
2 pounds Rome apples, peeled and sliced
1/2 cup apple cider vinegar
3 cups sugar
1 cup firmly packed brown sugar
1 teaspoon ground nutmeg
Hands-on: 20 Minutes
Total: 10 Hours, 20 Minutes
1. Place sliced apples and vinegar in a 4-qt. slow cooker.
2. Cover and cook at High 6 hours. Stir in sugars and nutmeg. Reduce setting to Low; cook, covered, 4 hours. Cool. Strain, if desired. Refrigerate up to 1 week.