Slow Cooker Brandy Apple Butter


6 pounds Honeycrisp apples, peeled, cored, and sliced

¾ cup apple cider

¼ cup brandy

1 ½ cups white sugar

½ cup brown sugar

½ tablespoon + ½ teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground cardamom



Place the apples, apple cider, and brandy into a large slow cooker and place the lid on top. Set slow cooker to high and cook for 8 hours, then turn it to low, and continue cooking for 10 hours more. Note: I started mine at night before I went to bed so when I woke up I just turned it down to low.

After 18 hours, stir in white sugar, brown sugar, cinnamon, allspice, nutmeg, cloves, and cardamom, and cook 4 hours more until done. Transfer into airtight containers and store in the fridge before serving.