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Apple Butter

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell


Hands-on time 20 mins
Total time 10 hrs, 20 mins
Yield Makes 6 Cups


  • 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

How to Make It

  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.

Our Best Slow Cooker Suppers