Slow Cooker Caramel Apple Butter
Featuring apples, spices, and Ghirardelli caramel, this caramel apple butter is one you'll want to keep on hand.
Servings: 20
Ingredients
- 4 lbs. apples I use a mixture of fuji and granny smith
- 1 Tbsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground cloves
- 2 dashes salt
- 1 cup caramel (wait to add, I use Ghirardelli)
Instructions
- Slice, core, and peel apples. I cut mine into 1/2-inch slices.
- Add the sliced apples, cinnamon, nutmeg and cloves to the slow cooker. Stir.
- Cook on HIGH for 4 hours or LOW for 8 hours.
- When the cooking time is up, you have two choices to blend up the apple butter. You can add the contents to a blender, place the lid on an pulverize until smooth. Or you can use an immersion blender right in the slow cooker.
- After you blend the apples, add the caramel, taste and add more if desired.
- If you want a thicker apple butter, you can turn the slow cooker to low, and simmer without the lid on for about an hour.
- Spoon the apple butter into jars and place lids on.
- You can store the apple butter in the fridge or freezer. If you are freezing leave an inch of room.
Notes
- Store any leftover apple butter in sterilized jars in the refrigerator for up to 2 weeks, or freeze for longer-term storage.
- While any variety of apples will work, I recommend using a mix of Granny Smith and sweeter apples like Gala or Fuji for the perfect balance of tartness and sweetness.
Nutrition
Calories: 94kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 69mg | Potassium: 125mg | Fiber: 2g | Sugar: 17g | Vitamin A: 55IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 0.2mg
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