One of my favorite things about fall is that there are more scheduled get togethers with friends. It challenges me to find simple recipes that can feed extra people. So, today I’m sharing two delicious apple spreads for fall parties.

Apple Butter and Spicy Beet ChutneyPurple Grapes for Fall SpreadFall ProsciuttoBread and Grapes

Recipe 1: Slow Cooker Apple Butter

Yep, you read that right. Sounds awesome, doesn’t it? Another word for “slow cooker” is “easy.”

This recipe is only four ingredients for the slow cooker to manage including apples, cinnamon, brown sugar and nutmeg.

Store bought apples are totally fine, but because it was a nice day, I decided to pick my own apples from Jonamac Apple Orchard, a local spot just an hour outside of Chicago. I decided on a bunch of Jonagold apples. Delicious!

Apple Butter and Spicy Beet Chutney for Fall

Recipe 2: Spicy Beet and Apple Chutney

This Spicy Beet and Apple Chutney is also a delicious recipe. Since this was our first year growing beets in our garden, I was really excited to use them for this. It’s very easy to put together, but will require you to stay nearby for continuous stirring as the beets simmer on the stove.

Spicy Beet Chutney and Grapes

Note: You should also check out my Roasted Pears with Brie and Pistachios.

Easy Apple Butter and Spicy Beet ChutneyApple Butter and Spicy Beet Chutney

Recipe Tip: Tasty Bread and Stinky Cheese

I paired both of the spreads with a tasty bread and really creamy Délice de Bourgogne Cheese from France that I picked up from Standard Market. These spreads would be great for a party or you could store them in mason jars and hand them out as gifts. Or, just use them on your morning toast. The options are endless.

Happy Cooking!



For the Apple Butter:

  • 2-3 pounds apples (I used Jonagold)
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

For the Beet Chutney:

  • 3 cups red or golden beets, peeled and finely diced
  • 2 cups green apples, peeled and finely diced
  • 1 small red onion, finely diced
  • 1/3 cup balsamic vinegar
  • 1 tablespoon freshly grated ginger
  • 1/2 cup maple syrup
  • 1 tablespoon mustard seeds
  • 1/2 teaspoon cumin
  • Salt & pepper to taste


For the Apple Butter:

  1. Mix everything together in a slow cooker, cover and cook on high for 3 hours until the apples are tender.
  2. Blend the apples with a Vitamix or an immersion blender until smooth.
  3. Continue cooking with the slow cooker on high for 2 hours until you get your desired consistency.

For the Beet Chutney:

  1. Add the beets to a large pot with a little water to cover them.
  2. Bring to a boil and cook until the water evaporates, stirring occasionally until the beets are tender when pierced with a fork.
  3. Add the rest of the ingredients and reduce heat to medium and continue to cook for 30 minutes.
  4. Mash the beets with a potato masher until soft.
  5. Add salt and pepper to taste.


Serve apple butter and beet chutney with breads, cheeses and meats.

All images ©Regan Baroni 2017.

  1. mike says:

    These were AWESOME as spreads! You are THE BEST!!!!!

    • Regan says:

      These really were delicious… did you have a favorite? I can’t decide! xo

  2. […] time growing them and they turned out beautifully. We love to use beets in salads and I even made a Spicy Beet and Apple Chutney recently. For our final harvest, Mike decided to take it to a new level of delicious and made a […]

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