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Yield
6 cups
Photo: Charles Walton; Styling: Mary Lyn Hill

How to Make It

Step 1

Place sliced apple and vinegar in a 4-quart slow cooker.

Step 2

Cook, covered, at HIGH 6 hours. Stir in sugars and nutmeg. Reduce setting to LOW; cook, covered, 4 hours. Cool. Store in refrigerator up to 1 week.

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