California Crock Pot Dandy Brandy Apple Butter Recipe

Transform your homegrown apples into a decadent California Crock Pot Dandy Brandy Apple Butter! This recipe uses a unique method, inspired by an antique chinois colander, to create incredibly smooth and flavorful apple butter. Whether you have a bounty of apples from your own tree or purchase them from the market, this recipe is sure to impress. The secret ingredient adds a touch of magic, making it perfect for breakfast, alongside biscuits, or any occasion. Get ready to savor the rich, spiced flavors of fall!

Prep Time 30 mins
Cook Time 630 mins
Calories 302.6 kcal
Protein 0g
Rating 5.0 (1 Reviews)
California Crock Pot Dandy Brandy Apple Butter 46

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for California Crock Pot Dandy Brandy Apple Butter

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this California Crock Pot Dandy Brandy Apple Butter? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make California Crock Pot Dandy Brandy Apple Butter

  1. Peel, core, and chop 6 pounds of apples. (If using the chinois method, skip peeling and coring. See recipe notes for details.)
  2. In a large saucepan, combine the chopped apples with 1/2 cup of water. Cook over medium heat until apples are very soft, about 20-25 minutes. If using the chinois method, cook until soft enough to easily push through the sieve.
  3. If using a chinois, force the cooked apples through the sieve using a wooden mallet or potato masher. If not using a chinois, mash the cooked apples using a potato masher or immersion blender until smooth.
  4. In your crock-pot, combine the applesauce with 1 ½ cups granulated sugar, ½ cup packed light brown sugar, ½ cup apple cider, 1/4 cup brandy, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground allspice.
  5. Cook on low for 8-10 hours, or until the apple butter has thickened and darkened in color. Stir occasionally, scraping down the sides of the crock-pot with a rubber spatula. Remove the lid during the last 1-2 hours of cooking and stir more frequently.
  6. Once the apple butter has reached desired consistency, ladle it into sterilized jars, leaving 1/2 inch headspace.
  7. Process in a boiling water bath for 10 minutes (pints) or 15 minutes (quarts) for shelf-stable storage, or cool completely and store in airtight containers in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

305g

Fat

0g

Carbs

26g