Give your apple butter some extra tang with frozen Oregon raspberries. This Slow Cooker Raspberry Apple Butter recipe is a cinch to make and is absolutely delicious. Slather it on toast, pancakes or anything you like for a sweet treat all day long.
Slow Cooker Raspberry Apple Butter
Ingredients
5 LBs tart apples, peeled, cored, and chopped
1 LB frozen raspberries
1 Cup maple syrup
1 Cup packed brown sugar
2 Tablespoons lemon juice
2 teaspoons cinnamon
1 vanilla bean, split lengthwise
Preparation
Step 1
Place apples, raspberries, maple syrup, sugar, lemon juice, cinnamon, and vanilla bean in a slow cooker and stir to combine. Set on high and cook, partially covered, for 3 hours. Remove vanilla bean and scrape any seeds and pulp back into apple mixture. Discard vanilla pod. Puree apple mixture with an immersion blender or in a blender.
Step 2
Cook on high 2-3 hours more or until thick enough to mound on a spoon. Let cool completely and pack into clean jars. Refrigerate up to 1 month or freeze up to 1 year.