Prepare the apples

• Wash, peel and core the apples.
• Slice the apples and add them to the slow cooker bowl.
• Keep the peels and cores for another use if you like.

Add the sugar and spices

• Add the brown sugar, cinnamon, nutmeg, salt, ground cloves and cardamom to the apples.
• Pour in the vanilla and the apple cider (or water).

Mix everything together

• Mix as best as you can so the apples are coated with the sugar and spices.

Slow cook the apples

• Cover with a lid and cook on low heat.
• Stir at least once every hour.

Blend until smooth

• Use an immersion blender to blend the apples until smooth.
• Leave it slightly chunky if you prefer.

Reduce to a thick consistency

• Continue cooking on high heat, stirring often, to evaporate the water.
• Cook until the apple butter is thick.

Cool and store

• Let the apple butter cool slightly.
• Transfer to jars; it keeps 1 month in the refrigerator, or much longer if properly canned.