Red Hot Apple Butter

Place the apples, water, sugars, cinnamon, nutmeg, allspice, salt, and red hots in your slow cooker.

Put the lid on and cook on high for 2 hours, until apples soften. Puree the apples until smooth. I like to use my immersion blender for easy, mess free blending. Add the 2 tablespoons of cider vinegar and cook on low for another 8-10 hours, stirring occasionally until mixture becomes thick and turns dark brown.

Depending on how sweet your apples are, you may need to use more or less sugar. The general rule is 1/2 cup sugar for every 1 cup of apple sauce. If your apple butter becomes thicker than you’d like, add a little water or apple juice to thin it out as desired.

Makes enough to fill 4 half-pint mason jars.