Red Hot Apple Butter. Sweet and spicy with a little red hot kick.
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.
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I made this recipe yesterday evening. The taste is very good, but it’s a thin consistency. It didn’t get any thicker after being in the refrigerator overnight. Is the recipe correct on the amount of water/apple juice? When I researched other recipes after making this one, they didn’t call for nearly as much liquid. This Red Hot Apple Butter is very easy to make, though.
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Glenda Campbell on 11.29.2020
I’m currently cooking the Red Hot Apple Butter in my crock pot. It’s been cooking on low for 8 hours, not including the first 2 hours on high. The apple butter is still a very thin consistency. I’ve looked at other crock pot apple butter recipes and they don’t call for near as much water/apple juice as this recipe. Will my apple butter eventually thicken?