Ingredients

The following ingredients have 6 Servings
  • 3-4 pounds apples, peeled, cored and diced
  • 3 cups fresh cranberries
  • 3 cups white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla

Instruction

  • Place the diced apples and cranberries in a lightly greased slow cooker. In a medium bowl, mix the sugar, cinnamon, nutmeg, cloves, salt and vanilla.
  • Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high for 1-2 hours. Reduce heat to low and cook 8-10 hours, stirring occasionally, until the mixture is thickened.
  • Uncover and continue cooking on low 1 hour. Puree with an immersion blender, if desired, to increase smoothness.
  • Spoon the mixture into sterile containers. Cover and refrigerate for up to 2 weeks, or freeze for up to 6 months.