Overnight Apple Butter with Bourbon & Vanilla Bean ~ A must-make recipe for apple season!

• 3 cups granulated sugar
• 1 cup dark brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon kosher salt
• 5 1/2 pounds apples – peeled, cored and finely chopped (we used a combination of Galas and Golden Delicious)
• 2 Tablespoons apple cider vinegar
• 1 whole vanilla bean, split and scraped  
• 3 tablespoons Kentucky bourbon (we used Maker’s Mark)

1. In a large bowl, whisk together sugars, spices, and salt.  Add chopped apples and stir to coat.  Add vinegar, vanilla scrapings and pods.  Stir to combine.  
2. Transfer mixture to a large crock pot and cook covered, on high, for two hours. 
3. Remove lid, stir, then cover.  Reduce heat to low and continue to cook through the night for 9-12 hours.

 In the morning:

1. Remove lid and cook for another hour, on low, uncovered.
2. Remove vanilla pods.  Use an immersion blender or transfer mixture to a food processor or blender (in batches) to puree.  Stir in bourbon and cook for one final hour, uncovered, on low.

1. Prepare new jars, lids and bands according to manufacturer instructions.
2. Bring a large stock pot or canning pot filled with water to a boil.
3. Fill jars with apple butter, leaving 1/2″ head space.  
4. Wipe around the rim and tap on a counter to remove any air bubbles.
5. Apply lids, fasten bands, and process in boiling water bath for 10 minutes.
6. Cool on towel lined counter.  Check lids for vacuum seal before putting up.