Salted Caramel Apple Butter (Print version)
Slow-cooked apples, warm spices, caramel sauce, and sea salt make a thick, glossy spread for toast, pancakes, and desserts.
# Ingredients:
For the apple butter
01 -
5 lb (2.3 kg) apples, peeled, cored, and sliced
02 -
3/4 cup (160 g) packed brown sugar
03 -
1/4 cup (60 ml) apple cider or apple juice
04 -
1 tablespoon fresh lemon juice
05 -
1 tablespoon ground cinnamon
06 -
1/2 teaspoon ground nutmeg
07 -
1/4 teaspoon ground cloves
08 -
1/4 teaspoon fine salt
For the caramel finish
09 -
1/2 cup (160 g) prepared caramel sauce, warmed until pourable
10 -
1 tablespoon vanilla extract
11 -
1/2 teaspoon flaky sea salt, plus more to taste
# Instructions:
01 -
Peel, core, and slice the apples. Add them to a 6-quart slow cooker.
02 -
Add the brown sugar, apple cider, lemon juice, cinnamon, nutmeg, cloves, and fine salt. Stir until the apples are evenly coated.
03 -
Cover and cook on low for 8 hours, stirring once or twice, until the apples are very soft, dark, and collapsed.
04 -
Blend the apples with an immersion blender until completely smooth. If using a countertop blender, blend in small batches and vent the lid carefully.
05 -
Stir in the warmed caramel sauce and vanilla extract until fully combined.
06 -
Cook uncovered on low for 45-60 minutes, stirring every 15-20 minutes, until the apple butter is thick and glossy.
07 -
Stir in the flaky sea salt. Taste and add a pinch more if needed. Cool slightly, then transfer to clean jars and refrigerate.
# Good to know:
01 -
Makes about 5 cups, or roughly 40 two-tablespoon servings.
02 -
This recipe is intended for refrigerator or freezer storage, not shelf-stable canning.
03 -
Use a dairy-free caramel sauce if you need a dairy-free version.