Rating: 5 stars
1 Ratings
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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.


Recipe Summary test

10 mins
1 hr 10 mins
1 hr 20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • Transfer to the slow cooker and cover with lid. Cook on high heat until it thickens, about 1 to 2 hours, stirring regularly.

  • Stir in brandy and season with salt. Transfer to a sterilized jar and let cool, then refrigerate or freeze.

Cook's Notes:

You can use regular brandy instead of Calvados.

To can it, remove bay leaves and fill into sterilized 1-pint mason jars with new lids, leaving 1/2 inch headspace. Process in a boiling water bath for 15 minutes, then turn off the heat and leave the jars in the hot water for 5 more minutes to prevent siphoning.

Nutrition Facts

106 calories; protein 0.3g; carbohydrates 23.9g; fat 0.2g; sodium 27.5mg. Full Nutrition