Sweet and Spicy Slow Cooker Apple Butter

This Sweet and Spicy Slow Cooker Apple Butter is a delightful blend of tender apples, warm spices, and a hint of heat, simmered to perfection. Its rich, velvety texture spreads beautifully on toast or pairs with savory dishes, making it a versatile fall favorite in just a few simple steps.

Why You’ll Love This Recipe

This recipe is a must-try for anyone who loves cozy, autumnal flavors with a twist. The slow cooker does all the heavy lifting, transforming fresh apples into a luscious, spreadable delight with minimal effort. The balance of sweet apples, fiery chili flakes, and warm spices like cinnamon and nutmeg creates a unique flavor profile that’s both comforting and exciting. Whether you’re slathering it on warm biscuits, pairing it with cheese, or gifting it to friends, this apple butter brings a touch of homemade charm to any occasion. Plus, your kitchen will smell amazing as it cooks!

Recipe Tips and Tricks

• Choose the right apples: Opt for a mix of sweet and tart varieties like Honeycrisp and Granny Smith for a balanced flavor.
• Adjust the heat: Start with a small amount of chili flakes and taste as you go to control the spice level.
• Stir occasionally: While the slow cooker is low-maintenance, stirring every few hours helps ensure even cooking.
• Blend for smoothness: Use an immersion blender for a silky texture, or leave it slightly chunky for a rustic feel.
• Check consistency: If the apple butter is too thin, cook it longer with the lid off to let excess liquid evaporate.
• Sterilize jars: For canning, ensure jars are properly sterilized to extend shelf life.
• Taste and tweak: Adjust sugar or spices near the end of cooking to suit your preference.

Yield: 5 cups

Sweet and Spicy Slow Cooker Apple Butter

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Sweet and spicy apple butter, slow-cooked to perfection, blends warm spices and a kick of heat for a versatile spread.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 30 minutes

Total Time 8 hours 50 minutes

Ingredients

• 1 cup brown sugar, packed
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 tsp chili flakes (adjust to taste)
• 1/4 tsp ground nutmeg
• 2 tbsp apple cider vinegar
• 5 lbs apples (mix of sweet and tart, like Honeycrisp and Granny Smith), peeled, cored, and chopped
• Pinch of salt

Instructions

1. Prepare the Apples: Peel, core, and chop the apples into small chunks. A mix of sweet and tart apples gives the best flavor. Place them in your slow cooker.
2. Add Seasonings: Sprinkle the brown sugar, cinnamon, nutmeg, chili flakes, and salt over the apples. Stir to coat evenly, ensuring every piece gets some spice and sweetness.
3. Pour in Liquids: Add the apple cider vinegar and lemon juice. These add a bright tang that balances the rich flavors. Stir gently to combine.
4. Set the Slow Cooker: Cover and cook on low for 8 hours, stirring occasionally. The apples should break down into a soft, fragrant mash.
5. Check Texture: After 8 hours, the mixture should be thick and dark. If it’s too watery, remove the lid and cook on low for another 30-60 minutes.
6. Blend Smooth: Use an immersion blender to puree the apple butter until silky. For a chunkier texture, blend less or mash with a potato masher.
7. Add Vanilla: Stir in the vanilla extract for a warm, rounded flavor. Taste and adjust sugar or spices if needed.
8. Cool Slightly: Let the apple butter cool for about 20 minutes in the slow cooker. This makes it easier to handle for jarring.
9. Jar It Up: Transfer the apple butter to sterilized jars or airtight containers. Leave 1/2-inch headspace if canning.
10. Store or Serve: Refrigerate for immediate use, freeze for long-term storage, or process in a water bath canner for shelf-stable jars. Enjoy on toast, with cheese, or as a glaze!

Notes

• For canning, ensure proper water bath processing (10 minutes for pint jars) to ensure safety.
• Adjust chili flakes gradually to avoid overpowering the sweetness.
• If gifting, tie jars with ribbon and include a recipe card for a personal touch.
• This recipe is naturally gluten-free and vegan (with vegan-certified sugar).

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 381Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 42mgCarbohydrates 99gFiber 11gSugar 83gProtein 1g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Apples: Fresh, high-quality apples are key. A mix of sweet (Fuji, Gala) and tart (Granny Smith) varieties creates depth. Peel and core for a smoother texture.
• Brown Sugar: Adds caramel-like sweetness that complements the apples. Light or dark brown sugar both work well.
• Chili Flakes: Provides a subtle kick. Use less for milder flavor or swap with cayenne for bolder heat.
• Cinnamon and Nutmeg: These warm spices enhance the autumnal vibe. Freshly grated nutmeg elevates the flavor.
• Apple Cider Vinegar: Adds a tangy brightness to balance the sweetness and spice.
• Vanilla Extract: A splash at the end rounds out the flavors with a hint of warmth.
• Lemon Juice: Boosts acidity, preserving the vibrant apple flavor and aiding in canning.

Variations and Substitutions

• Spice Swap: Replace chili flakes with a pinch of cayenne or smoked paprika for a different heat profile.
• Sweetener Options: Swap brown sugar for maple syrup or honey for a natural twist, adjusting to taste.
• Apple Varieties: Experiment with heirloom apples like Northern Spy or Pink Lady for unique flavors.
• Vegan-Friendly: This recipe is naturally vegan, but ensure your sugar is vegan-certified if needed.
• Spice Boost: Add ginger or cloves for extra warmth, or cardamom for a floral note.
• No Vinegar: If you prefer less tang, omit the apple cider vinegar and increase lemon juice slightly.
• Low-Sugar: Reduce sugar by half and cook longer to concentrate the natural sweetness of the apples.

Storage Options

• Refrigerator: Store in airtight containers or jars for up to 3 weeks.
• Freezer: Freeze in freezer-safe containers for up to 6 months; thaw in the fridge before use.
• Canning: Process in a water bath canner for shelf-stable jars that last up to a year in a cool, dark place.
• Tip: Always label jars with the date to track freshness.

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