Ingredients for California Crock Pot Dandy Brandy Apple Butter
- Fresh Unsweetened Applesauce
- ½ cup packed light brown sugar
- Calvados
- Orange Blossom Honey
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- Ground Mace
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How to Make California Crock Pot Dandy Brandy Apple Butter
- Peel, core, and chop 6 pounds of apples. (If using the chinois method, skip peeling and coring. See recipe notes for details.)
- 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.
- 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.
- 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.
- 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.
- Once the apple butter has reached desired consistency, ladle it into sterilized jars, leaving 1/2 inch headspace.
- 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