This is my favorite side for turkey or any type of roast and a staple on our Thanksgiving table. Making it in the slow cooker prevents splattering. I usually make it the day before, store in the fridge, and then heat over low heat the day of. You can also freeze or can it. For canning, I usually make a double batch, which makes 2 1-pint jars.
Ingredients
- 3 large apples - peeled , cored, and chopped
- 0.25 cups white sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried thyme
- 1 bay leaf
- 2 tablespoons brandy , such as Calvados®
- 1 pinch salt
Instructions
-
1
Combine apples, sugar, vinegar, thyme, and bay leaf in a saucepan over medium-low heat. Cook until the apples are soft and start breaking apart, about 10 minutes, stirring often.
-
2
Transfer to the slow cooker and cover with lid. Cook on high heat until it thickens, about 1 to 2 hours, stirring regularly.
-
3
Stir in brandy and season with salt. Transfer to a sterilized jar and let cool, then refrigerate or freeze.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Strawberry Blintzes
My mom makes these strawberry blintzes every year. They are my favorite breakfast by far! I usually double the filling recipe.
Pumpkin Cream Cheese Muffins
These pumpkin muffins have a sweet cream cheese filling and are topped with a buttery streusel. They're so delicious you'll be glad you made them.
Copycat Trader Joe's Butternut Squash Mac and Cheese
This fall dish tastes just like the store-bought favorite—but with even more flavor.