apples, such as Royal Gala, Honey Crisp or Ambrosia
firmly packed dark brown sugar
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.
Using an immersion blender, puree apples until smooth (or puree mixture in food processor).
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.
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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy