Name: Sage Apple Butter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 32 Tbsps
Cuisine: American
Ingredients: 3 pounds apples; 0.5 cup brown sugar; 0.5 cup white sugar; 0.25 tsp salt; 1 cinnamon stick; 1 bunch sage; 1 tsp vanilla

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Sage Apple Butter

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Place the apple chunks in a slow cooker. Stir in the brown sugar, white sugar, and salt. Place the cinnamon stick and sage in the slow cooker. Cover, and set to low for eight hours.

After about eight hours, check the apples. They should be broken down and releasing juices. Remove the sage leaves and cinnamon stick. Discard the sage and set the cinnamon stick aside. Using an immersion blender (or regular blender*), puree the apple butter until very smooth.

Add the vanilla extract and cinnamon stick to the apple butter and stir well. Cover and cook for another two hours on high, stirring occasionally, until dark brown and thickened. You can cook it longer for thicker apple butter. Remove the cinnamon stick and discard. Cool the sage apple butter and store in jars in the fridge for up to two weeks.

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Tips & Tricks (5)

Choose Tart Apple Varieties 🍎
Use Granny Smith, Honeycrisp, or Pink Lady apples instead of sweet varieties—their natural acidity balances the sugars and prevents the butter from becoming cloying.
Bruise Sage Before Slow Cooking 🌿
Gently bruise the fresh sage leaves by rolling them between your palms before adding to the slow cooker—this releases essential oils and intensifies the herbal flavor throughout the cooking process.
Layer Your Sugars Strategically 🍯
Mix brown sugar with the apples first for deeper molasses notes, then add white sugar halfway through cooking for brightness and proper pectin activation, ensuring ideal texture.
Blend for Silky Texture ✨
Once the slow cooker cycle completes, use an immersion blender or food mill to achieve an ultra-smooth, spreadable consistency rather than leaving it chunky.
Test Doneness with the Plate Method 🧪
Place a small spoonful of hot apple butter on a chilled plate—if it wrinkles and doesn't run when pushed, it's properly reduced with the right consistency for spreading.