Reviewed: Oct. 30, 2011

I made this and did some adjustments. I made in my crock pot overnight. Used 2 cups of cider and as 3/4 of my 5 qt. crockpot full of apples. 1 1/2 c white sugar and 1/2 brown sugar.. cinnamon and nutmeg.. ( it was what I had) Cook on low over night.. in the morning I put it through my food processor and then back in to the crock pot with lid off until it thickens to what you want. Made 3 pts. Everyone loves it!

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3 users found this review helpful

Reviewer:

debbernpa

Reviewed: Oct. 27, 2011

5 Stars! I tried this recipe today. I made it in my crock pot, I peeled my apples and shredded them with a coarse blade. I only used 1 cup of apple juice, 1 cup white sugar and 1 cup packed brown sugar. I put 1/2 tsp. Vietnamese cinnamon (Penzeys) This apple butter is to die for! I cooked it for 8 hours total, high the first few to get it going then low. The name should be apple butter "carameled"! It is the best apple butter I have ever had. great recipe! I will be making this every year. Thank you for sharing. :)

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5 users found this review helpful

Reviewer:

Juli uli

Reviewed: Nov. 22, 2008

great taste but my apples must of been juicier because it took over 5 hours to cook down to the right consistancy. I only used 1 1/2 cups white sugar and I added some cinnamon and a touch of clove. Great flavor but took all day!

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5 users found this review helpful

Reviewer:

H. Jarboe

Reviewed: Aug. 4, 2008

It was not very good it made a big mess and it was hard to make I WOULDN'T MAKE THIS AGAIN

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4 users found this review helpful

Reviewer:

chocolatelover13

Cooking Level: Intermediate

Reviewed: Nov. 9, 2007

Getting rave reviews from my family! I did follow the suggestion of another review and added 2 extra cups of apples and 2 tsp of cinnamon. My grandfather, who is very particular about his apple butter, enjoy it! YUMMY!

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20 users found this review helpful

Reviewer:

mommyof2

Reviewed: Oct. 5, 2007

Perfect! I added 2 extra cups of apples and some cinnamon.

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9 users found this review helpful

Reviewer:

Halz

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Kent, Ohio, USA

Reviewed: Oct. 21, 2005

4 stars because after 2.5 hours of simmering I still had a applesauce consistency, so I reccomend reducing the apple cider down to 2-3 cups. Also not 5 stars because it would have been very bland, except I used the spice measurements that the other review recommended. Once those spices were added, the flavor is great. Regardless of how thick it is, I either have the BEST applesauce I've ever tasted, or tasty (but runny) apple butter. Thanks for sharing and getting me started on something great!

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12 users found this review helpful

Reviewer:

MAMMABEAR98034

Cooking Level: Expert

Living In: Kirkland, Washington, USA

Reviewed: Sep. 26, 2003

Each year for the past 4-5 years I turn to this recipe; I have tweaked my review a few times and given additional hints. This year I want to add that I use apple juice with good results instead of cider. I have always added 2 tsp. of cinnamon, and 1 tsp. allspice for richer flavor. If you use orchard apples, they tend to be juicier, so I add a few extra apples to make it pulpier. Jonathan apples work well with this recipe. I also use a small hand held blender to break up the chunks, but if you prefer chunkier, leave it alone. In reference to the other reviewer who noted how thin this apple butter seems. It does simmer and reduce down but will still appear somewhat apple-saucy while it is hot. As this apple butter cools overnight, it does thicken and set on toast nicely. Still a recipe I grab each September to fix and freeze for the winter months. My kids ask for this every year.

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77 users found this review helpful