apples, such as Royal Gala, Honey Crisp or Ambrosia
1 cup
firmly packed dark brown sugar
250 mL
⅓ cup
unsalted butter
75 mL
2 tsp
cinnamon
10 mL
¼ tsp
salt
1 mL
Method
Step 1
Peel, core and cut apples into chunks. In a large Dutch oven set over medium heat, add apples, brown sugar, butter, cinnamon and salt. Simmer, stirring occasionally, 25 to 30 min., until apples are tender.
Step 2
Using an immersion blender, puree apples until smooth (or puree mixture in food processor).
Step 3
Transfer mixture to slow cooker. Cook 4 to 6 hr. on HIGH, stirring every hr., or until mixture is deep amber in colour. Cool completely.
Step 4
Transfer to airtight containers. Store refrigerated up to 5 days (or freeze up to 1 month). To preserve apple butter in canning jars, follow manufacturer’s instructions.
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