Red-Hot Apple Butter: A Crock Pot Hug in a Jar

There’s a particular magic that happens when the aroma of simmering apples and warm spices fills the kitchen, especially when the world outside is a little chilly. For me, that aroma is inextricably linked to crisp autumn air, cozy evenings, and the comforting glow of my grandmother’s kitchen. She wasn’t one for fancy gadgets, but she had a knack for coaxing the deepest, most wonderful flavors from simple ingredients. This Red-Hot Apple Butter recipe, though she never made it quite this way (mine embraces the slow-cooker convenience!), captures that very essence – a spoonful of pure, nostalgic comfort. The gentle warmth of cinnamon and nutmeg, amplified by the surprising, subtle kick of cinnamon candies, transforms ordinary applesauce into something truly special. It’s more than just a spread; it’s a delicious memory.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 12-18 hours
• Total Time: 12 hours 10 minutes – 18 hours 10 minutes
• Servings: 4
• Yields: 4 pints
• Dietary Type: Vegetarian, Dairy-Free (as written)

Ingredients

This recipe is beautifully straightforward, relying on pantry staples to create a flavor sensation. The key is the quality of your base applesauce and, of course, those delightful Red Hots!

• 1 (48 ounce) jar applesauce (unsweetened is preferred, allowing you to control the sweetness better, but a sweetened variety will also work; just adjust sugar if needed)
• 2 1⁄2 cups sugar (granulated sugar is standard, but you could experiment with brown sugar for a deeper molasses note)
• 1⁄4 teaspoon apple pie spice (or 1⁄4 teaspoon allspice if apple pie spice isn’t readily available)
• 1⁄4 teaspoon nutmeg (freshly grated is always best for aroma and flavor, but pre-ground is perfectly fine)
• 1 1⁄2 teaspoons cinnamon (ground cinnamon is specified here; you could also add a cinnamon stick during cooking for an even more intense flavor, removing it before jarring)
• 2 ounces red-hot candies (these are the traditional cinnamon-flavored hard candies; they dissolve and infuse the butter with a delightful, warming spice and subtle heat)

Equipment Needed

For this slow and steady transformation, you won’t need much. The crock pot does all the heavy lifting!

• 6-quart or larger slow cooker (crock pot)
• Wooden spoon or heatproof spatula for stirring
• Jarring equipment (if canning): Canning jars, lids, rings, and a large pot for a water bath (optional, for longer storage)

Instructions

The beauty of this Red-Hot Apple Butter lies in its simplicity and the magic of slow cooking. It’s a set-it-and-forget-it kind of recipe that rewards patience with incredible flavor.

1. Combine the Base: Begin by pouring the 48-ounce jar of applesauce directly into your slow cooker.
2. Sweeten the Deal: Add the 2 1⁄2 cups of sugar to the applesauce. Stir everything together with a wooden spoon or heatproof spatula until the sugar is well incorporated.
3. Introduce the Spices: Sprinkle in the 1⁄4 teaspoon of apple pie spice (or allspice), 1⁄4 teaspoon of nutmeg, and 1 1⁄2 teaspoons of cinnamon over the applesauce mixture. Stir gently to distribute the spices evenly throughout.
4. The Spicy Kick: Finally, add the 2 ounces of red-hot candies to the crock pot. These will slowly dissolve as the apple butter cooks, infusing it with their distinctive cinnamon warmth.
5. Slow Cook to Perfection: Secure the lid on your slow cooker. Set the setting to HIGH.
6. The Long Wait: Allow the apple butter to cook for approximately 12 to 18 hours. This is where patience truly pays off. The extended cooking time allows the flavors to meld and deepen, and the moisture to evaporate, resulting in that signature thick, spreadable consistency.
7. Monitor the Thickness: It’s important to understand that the exact cooking time can vary depending on your specific slow cooker and the initial thickness of your applesauce. You’ll know it’s ready when it turns a dark brown color and has thickened significantly. It should be spreadable but not runny. Stir it occasionally, especially in the latter stages of cooking, to prevent any sticking or scorching on the bottom. If you notice it getting too thick before it reaches the desired dark brown color, you can add a tablespoon or two of water. Conversely, if it seems too thin after 18 hours, you can remove the lid for the last hour or two to allow more moisture to evaporate.
8. Cooling and Storage: Once the Red-Hot Apple Butter has reached your desired consistency and color, turn off the slow cooker. Allow it to cool in the crock pot for about 30 minutes before proceeding.

For Longer Storage: Canning

If you plan to store the apple butter for an extended period beyond refrigeration, or if you want to give it as gifts, canning is the way to go.

1. Prepare Jars: While the apple butter is cooling, prepare your canning jars, lids, and rings according to the manufacturer’s instructions. This typically involves washing them thoroughly and keeping them hot.
2. Water Bath Canning: Bring a large pot of water to a rolling boil for your water bath.
3. Fill Jars: Carefully ladle the cooled Red-Hot Apple Butter into the hot canning jars, leaving about 1⁄4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
4. Process: Place the lids and rings onto the jars, screwing them on fingertip tight. Carefully lower the filled jars into the boiling water bath, ensuring they are fully submerged. Process for 20 minutes for pints.
5. Cool and Check Seals: After processing, carefully remove the jars from the water bath using a jar lifter and place them on a clean kitchen towel or cooling rack. Allow them to cool completely undisturbed for 12-24 hours. You’ll know the jars have sealed properly when the lids have become concave and do not flex when pressed. If a lid doesn’t seal, store that jar in the refrigerator and consume it first.

Expert Tips & Tricks

• Applesauce Quality Matters: While any applesauce will work, starting with a good quality, unsweetened applesauce will give you more control over the final sweetness and flavor. You can even make your own homemade applesauce for the ultimate in flavor customization.
• Stirring is Key: Especially in the final hours of cooking, don’t be afraid to stir the apple butter every hour or so. This prevents the bottom from scorching and ensures even thickening.
• The Red-Hot Mystery: The number of red-hot candies can be adjusted to your preference. If you like a more pronounced spicy kick, add a little more. If you prefer just a subtle warmth, stick to the measured amount.
• Doneness Test: Beyond visual cues, you can perform a “spoon test.” Dip a spoon into the apple butter, lift it out, and let it drip back into the pot. If the apple butter clings to the spoon and drips off slowly in thick ribbons, it’s likely done.

Serving & Storage Suggestions

Red-Hot Apple Butter is incredibly versatile. It’s fantastic spread on warm toast, English muffins, or bagels. It’s a divine accompaniment to pork chops or roasted chicken, adding a sweet and spicy counterpoint. Don’t forget it on pancakes, waffles, or even as a filling for thumbprint cookies or hand pies.

• Refrigerated Storage: Properly sealed canned apple butter will last for up to a year in a cool, dark pantry. Uncanned apple butter, or opened canned jars, should be stored in an airtight container in the refrigerator and will keep for about 2-3 weeks.
• Freezer Storage: For longer storage without canning, you can freeze the apple butter in airtight containers for up to 6 months.
• Reheating: If your apple butter has become too stiff from refrigeration, you can gently warm it on the stovetop over low heat or in the microwave in short bursts, stirring frequently, until it reaches your desired consistency.

Nutritional Information

Here’s an estimated nutritional breakdown for this delectable Red-Hot Apple Butter, keeping in mind that actual values can vary based on the specific brands and types of ingredients used.

Nutrient	Amount per Serving (approx. 1/4 cup)	% Daily Value
Calories	747.5 kcal
Calories from Fat	6 g	1%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	97.4 mg	4%
Total Carbohydrate	194.1 g	64%
Dietary Fiber	4.7 g	18%
Sugars	124.8 g	499%
Protein	0.7 g	1%

Note: The high sugar content is largely due to the added sugar and the natural sugars present in applesauce and candies. The % Daily Value is based on a 2,000-calorie diet.

Variations & Substitutions

While the classic recipe is superb, a few tweaks can elevate your Red-Hot Apple Butter even further.

• Spicier Version: For those who love heat, consider adding a pinch of cayenne pepper along with the cinnamon for an extra layer of warmth.
• Boozy Twist: A tablespoon or two of dark rum or apple cider added during the last hour of cooking can introduce a wonderful depth of flavor.
• Healthier Sweetener: If you want to reduce the refined sugar, you can try substituting some of the granulated sugar with maple syrup or honey. Keep in mind that these sweeteners will add their own unique flavors. You may need to adjust the quantity.
• No Red Hots? If you can’t find red-hot candies, you can achieve a similar spicy warmth by increasing the cinnamon and adding a pinch of ground cloves or ground ginger.

FAQs

Q: Can I use store-bought applesauce or do I need to make my own?
A: You can absolutely use store-bought applesauce. Unsweetened is recommended for better control over sweetness, but sweetened will also work.

Q: How do I know when the apple butter is thick enough?
A: It should turn a dark brown color and thicken to a spreadable, jam-like consistency. It will drip slowly from a spoon in thick ribbons.

Q: Can I cook this on the stovetop instead of the crock pot?
A: Yes, you can cook it on the stovetop, but it will be significantly quicker and requires constant stirring to prevent burning. Reduce heat to low and stir frequently for about 2-4 hours, or until thickened.

Q: My apple butter seems a bit thin. What can I do?
A: If it’s still too thin after the suggested cooking time, remove the lid and continue to cook on HIGH for another hour or two, stirring occasionally, to allow more moisture to evaporate.

Q: Can I add other fruits to this recipe?
A: While this recipe is specifically for apple butter, you could experiment with adding a small amount of pureed pears or cranberries for a unique flavor twist.

Final Thoughts

This Red-Hot Apple Butter is more than just a recipe; it’s an invitation to slow down, embrace simple pleasures, and create something truly delicious that will warm you from the inside out. The subtle heat from the red-hot candies is a delightful surprise, making it stand out from more traditional apple butter. I love to jar it up and give it as gifts during the holiday season, or simply enjoy it on a quiet Sunday morning with a steaming mug of cider. I encourage you to try this recipe, let the comforting aroma fill your home, and discover your own delicious memories with every spoonful. Don’t forget to share your experiences and any creative variations you discover!