Whiskey Maple Apple Butter

One of my fondest memories working in Quebec was the fall. On weekends, or days off I would head to the farmers market or venture out to Île d’Orléans and tour the roadside stands and markets and nothing was better than fresh bread and apple or maple butter.

So when my mom offered to bring some Silken apples from B.C. I couldn’t resist trying to recreate this delicious fall spread. I decided to combine the apple and maple for the best of both worlds and a splash of whiskey for a kick. Plus traditional apple butter calls for lots of sugar which can make it too sweet in my opinion. I added a Dark Amber Maple Syrup, which just means it’s stronger in flavour than the lighter Grade A syrups out there. The best part about this recipe, just add it all to your slow cooker and leave it for 10 hours. The house will smell amazing and you can use this as a spread, a sauce at Thanksgiving or an additive to BBQ sauce for ribs or chicken. As I mentioned before, you can’t beat it on fresh bread!

For storage, you can can it and freeze or give it to friends immediately. Self life if unfrozen in the fridge is about 3 weeks. I found these cute chalk paint labels from Lily & Val that are a great way to dress up a jar.

Print Recipe

Whiskey Maple Apple Butter

An Apple Butter Slow cooker Recipe

Course

Appetizer, Breakfast, Dessert, Sauce, Side Dish

Cuisine

American, Baking, Dessert

Prep Time

45 minutes

Cook Time

12 hours

Servings

pint jars

Ingredients

• 8 lbs apples-peeled, cored and quartered
• 2 sticks cinnamon
• 1-1 1/4 cup Dark Amber Maple Syrup
• 1 oz Whiskey or Bourbon
• 1 tsp lemon juice

Course Appetizer, Breakfast, Dessert, Sauce, Side Dish Cuisine American, Baking, Dessert Prep Time 45 minutes Cook Time 12 hours Servings pint jars Ingredients 8 lbs apples-peeled, cored and quartered 2 sticks cinnamon 1-1 1/4 cup Dark Amber Maple Syrup 1 oz Whiskey or Bourbon 1 tsp lemon juice

Instructions

1. Prepare apples and place them with cinnamon sticks, lemon juice and 1/2 cup maple syrup in slow cooker.
2. Cook on High for 4 hrs, stirring occasionally.
3. After 4 hours, reduce temperature to LOW. Stir in remainder of maple syrup and shot of whiskey or bourbon.
4. Cook for another 4 hours, then blend in food processor for a smooth consistency
5. Place back in the slow cooker and cook on HIGH for another 2 hours until reaching desired consistency. Should be thicker/stiffer than an applesauce.
6. Allow to cool and then place in freezer safe canning jars or containers.

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