Bourbon Caramel Apple Butter
Ingredients
Base:
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6 lbs Granny Smith & Honeycrisp apples (about half of each), peeled, cored, chopped
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½ cup apple cider (or water if none on hand)
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2 cups brown sugar, packed (light for mellow caramel, dark for deeper flavor)
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1 tbsp pure vanilla extract
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2 tsp ground cinnamon
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½ tsp ground allspice
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¼ tsp ground cloves
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½ tsp salt (balances sweetness)
Caramel & Bourbon finish:
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2 tbsp unsalted butter
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¼ cup granulated sugar
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2 tbsp water
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3 tbsp bourbon (something smooth, 90 proof or less)
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Optional: a splash (1–2 tbsp) heavy cream for a silkier caramel texture
Instructions
1️⃣ Start the apples
Place apples, cider, brown sugar, vanilla, spices, and salt in your slow cooker. Stir well.
Cover and cook on LOW for 8–10 hours, or until apples are completely soft and darkened. Stir occasionally if you’re nearby, but it’s forgiving.
2️⃣ Purée
Once soft, purée the apples directly in the crockpot with an immersion blender until smooth. (Or transfer to a blender in batches, then return.)
3️⃣ Reduce
With the lid propped open (use a wooden spoon handle), continue cooking on LOW for another 1–2 hours until thick and spreadable. Stir occasionally so it doesn’t scorch at the edges.
4️⃣ Make the caramel bourbon sauce
In a small saucepan:
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Add granulated sugar and water; heat over medium-high without stirring until it turns deep amber.
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Remove from heat, carefully whisk in the butter (it’ll bubble like mad).
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Stir in the bourbon; cook 1 minute to burn off most of the alcohol.
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(Optional) Stir in heavy cream for a silky finish.
You now have a bourbon caramel sauce.
5️⃣ Combine
Stir the warm caramel into your thickened apple butter until fully incorporated. Taste—add a pinch more salt or a drizzle more bourbon if you want a bolder kick.
6️⃣ Finish & store
Let it cool slightly, then ladle into sterilized jars. Keeps 2 weeks in the fridge or up to a year if you water-bath can for 10 minutes.