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
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