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California Crock Pot Dandy Brandy Apple Butter

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“I happen to have a bonafide apple tree in my SoCA yard, quite unusual for this area. I do nothing to care for it, but it rewards me with a plethora of apples (rather like Golden Delicious) this time each year. I borrowed my friend's antique cone shaped Chinois colander to make applesauce. You cook the apples, skin & all, until they’re soft enough to push through this sieve with a wooden mallet (rather like a rolling pin with a pointed end.) I've found they're still available but very expensive. I'm now searching E Bay for a vintage model. You could always peel & core the apples & proceed to make applesauce in the traditional way; or try pushing them unpeeled & cooked through a regular colander. In any case, here’s the resulting home grown apple sauce made better-butter. I thought it to be a “breakfast” item, but I took some along to a dinner party where biscuits were served and came home with an empty jar! Maybe it’s due to the secret ingredient?”
10hrs 30mins
4-6 half pints

Ingredients Nutrition


  1. Add sugar to prepared applesauce to taste, depending on the sweetness of your apples.
  2. Combine with all other ingredients and cook in crock pot on low until thickened and brown, 8-10 hours. Stir occasionally, scraping sides with a rubber spatula. I remove the cover for the last hour or two and stir it more often.
  3. Pour into hot sterilized jars, leaving ¼ inch head space. Vacuum seal.
  4. Alternately, cool, put in plastic containers and freeze.
  5. Note: I just made another batch and cooked the apples in apple cider instead of water when first making the sauce.

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