Servings: Yield: 6 cups

4 pounds cooking apples, peeled and sliced 4 pounds cooking apples, peeled and sliced
½ cup apple cider vinegar ½ cup apple cider vinegar
3 cups (or reduce to 1/2 cup) sugar* 3 cups (or reduce to ½ cup) sugar*
1 cup (or reduce to 1/3 cup) firmly packed brown sugar* 1 cup (or reduce to ⅓ cup) firmly packed brown sugar*
1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
* Important: Go to My Recipes website to read comments about how sugars can be greatly reduced. note: Important: Go to My Recipes website to read comments about how sugars can be greatly reduced.

Place sliced apple and vinegar in a 4-quart slow cooker. Cook, covered, at HIGH 6 hours.
Stir in sugars and nutmeg. Reduce setting to LOW; cook, covered, 4 hours.
Cool. Store in refrigerator up to 1 week.

Note: There are two phases to the slow-cooking. First, you simmer your apples and apple cider vinegar in the Crock-Pot for 6 hours on high. You’ll then add sugar and spice to the crockpot and cook for another 4 hours on low, so be sure to plan accordingly before starting into the recipe. Slather your Crock-Pot apple butter over warm biscuits, toast, waffles, and anything else that could use a robust hit of sweet apple flavor.  Note: There are two phases to the slow-cooking. First, you simmer your apples and apple cider vinegar in the Crock-Pot for 6 hours on high. You’ll then add sugar and spice to the crockpot and cook for another 4 hours on low, so be sure to plan accordingly before starting into the recipe. Slather your Crock-Pot apple butter over warm biscuits, toast, waffles, and anything else that could use a robust hit of sweet apple flavor.