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Slow-Cooker Chai Apple Butter

  • 45 m
  • 7 h 45 m
Carolyn Malcoun
“Seasoned with spices inspired by chai tea, this slow-cooker apple butter can be slathered on your favorite toast, served with a fall cheese plate or stirred into yogurt.”


    • 5 pounds apples, such as Ananas Reinette or McIntosh, peeled and sliced ( ½ inch thick; about 16 cups)
    • ⅔ cup packed dark brown sugar
    • 1 tablespoon vanilla extract
    • 2 teaspoons ground cardamom
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground coriander
    • 2 teaspoons ground turmeric
    • ½ teaspoon salt


  • 1 Combine apples, brown sugar, vanilla, cardamom, cinnamon, coriander, turmeric and salt in a 6-quart or larger slow cooker. Cover and cook, stirring once or twice, for 5 hours on High. Set the lid ajar and continue cooking, stirring occasionally, until the apples are almost broken down, about 2 hours more. If desired, puree in a food processor until smooth.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
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