10 large apples (I used 6 large granny smiths and a combination of 6-8 random small apples)
1 cup white sugar
1/2 cup brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup apple cider (or juice)
1/2 cup champagne
1/2 cup orange juice
4. Once you've peeled and chopped all the apples, you're crock pot will be full! Toss the apples to coat evenly with the sugar/spice liquid. I used my best tools...my hands.
6. Turn down to low and cook overnight (8-10 hours). In the morning, your house will smell amazing. Also, you will be ready to make your apple butter.
7. You will NOT need all the cooking liquid for the apple butter, so use a slotted spoon to gather the apples from the crock pot into your food processor or blender. Add 1/2 cup of the cooking liquid to start blending. You can add more, as needed to get the consistency you like. I like it thick, so I only used about 3/4 cup total.
Tip: Since I am not canning the apple butter for use much later, I do not go in for the full canning process. I wash the jars and lids in the "sterilize" cycle of my dishwasher and use them right away with the hot apple butter. The jars are best when stored in the fridge and enjoyed withing 3 weeks.
I am eating it on everything!
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