California Crock Pot Dandy Brandy Apple Butter

READY IN: 10hrs 30mins
Recipe by San Marcos Sunshine

I happen to have a bonafide apple tree in my SoCA yard, quite unusual for this area. I do nothing to care for it, but it rewards me with a plethora of apples (rather like Golden Delicious) this time each year. I borrowed my friend's antique cone shaped Chinois colander to make applesauce. You cook the apples, skin & all, until they’re soft enough to push through this sieve with a wooden mallet (rather like a rolling pin with a pointed end.) I've found they're still available but very expensive. I'm now searching E Bay for a vintage model. You could always peel & core the apples & proceed to make applesauce in the traditional way; or try pushing them unpeeled & cooked through a regular colander. In any case, here’s the resulting home grown apple sauce made better-butter. I thought it to be a “breakfast” item, but I took some along to a dinner party where biscuits were served and came home with an empty jar! Maybe it’s due to the secret ingredient?

Top Review by Bayhill

Loved, loved loved this apple butter! I made applesauce using 6 pounds of Braeburn and Golden Delicious apples cooked in 1 cup of apple cider. Because these apples were pretty sweet, I used 1/2 cup of brown sugar instead of 1 cup. I put all of the ingredients in my 3 qt. crockpot before I went to bed, letting it cook all night. In the morning, I was greeted to the fabulous, spicy smell of apple pie...yum! I canned the apple butter in my water bath canner for 10 minutes and got (6) half pint jars of thick, brown, and wonderfully spiced apple butter. My family and I all agree that this is the best apple butter we've ever had. Thank you San Marcos Sunshine for sharing this wonderful is definitely a keeper!!

Ingredients Nutrition


  1. Add sugar to prepared applesauce to taste, depending on the sweetness of your apples.
  2. Combine with all other ingredients and cook in crock pot on low until thickened and brown, 8-10 hours. Stir occasionally, scraping sides with a rubber spatula. I remove the cover for the last hour or two and stir it more often.
  3. Pour into hot sterilized jars, leaving ¼ inch head space. Vacuum seal.
  4. Alternately, cool, put in plastic containers and freeze.
  5. Note: I just made another batch and cooked the apples in apple cider instead of water when first making the sauce.

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