Chef John's Apple Butter
Apple butter is basically a spreadable apple pie filling, only better. Though the cooking time is long, it's a super easy recipe and pretty hands-free. Pair it with some sharp Cheddar on a cheese plate, or slather it onto cheesy biscuits. 
Granny Smith apples, cored and cut into 1-inch pieces
5
pounds
white sugar
1 ½
cups
brown sugar
½
cup
salt
1
teaspoon
ground cinnamon
2
teaspoons
freshly grated nutmeg
⅛
teaspoon
ground allspice
½
teaspoon
apple cider vinegar
¼
cup
water
1
splash
 Place apple pieces into a large slow cooker. Add white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and vinegar. Add a splash of water and mix well.
  Cover and cook on High until apples are starting to soften and release liquid, 1 to 2 hours. Reduce heat to Low and cook, uncovered, until all the apple flesh is dissolved, 5 to 6 hours. Stir occasionally.
  Puree using an immersion blender until smooth. Continue cooking, stirring occasionally, until darkened and thick, about 4 hours more. Pass apple butter through a strainer if desired. Seal in a glass container and refrigerate until cool.
