Ingredients:

  • 5 lbs apples, peeled, cored, and thinly sliced
  • 1/2 cup apple cider
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/4 tsp salt
  • 1 tbsp vanilla extract

Instructions:

  1. Peel, core, and thinly slice the apples. Place the slices into a 6-quart slow cooker and toss with the apple cider to provide initial moisture.
  2. In a separate bowl, whisk together the dark brown sugar, granulated sugar, cinnamon, cloves, allspice, and salt. Pour the mixture over the apples and stir well to coat.
  3. Set the slow cooker to LOW and cook for 10 hours. The apples should be completely soft and have transitioned to a deep tan or mahogany color.
  4. Use an immersion blender directly in the pot to puree the mixture until completely smooth and velvety.
  5. Stir in the vanilla extract. If a thicker consistency is desired, continue cooking uncovered on low for another 30-60 minutes.
  6. Transfer to jars. For long-term storage, follow standard water-bath canning procedures for 10 minutes, or refrigerate for immediate use.