1Cut brisket in half, place in a 5 qt. slow cooker.
In a large bowl, add the apple butter, wine, vinegar, pepper and salt. Stir in apple chunks, celery, onions, dried apples, cranberries and garlic. Pour over brisket. Cover and cook on low 8-10 hours.
2Remove meat to a serving platter, keep warm. Skim fat from cooking juices, transfer to saucepan. Bring liquid to a boil. Reduce heat.
3In a small bowl add cornstarch and cold water, mix till smooth. Slowly add to boiling juices. Bring to a boil again. Cook and stir for 2 minutes or until thickened.
Serve sauce with meat.