Cran-Apple Spice Brisket

Sheri Zarnick


Slow cooked Brisket in warm spices of the Fall Season is enough to warm anyone's belly. I hope you enjoy this dish as much as we do.


★★★★★ 1 vote

15 Min
8 Hr


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4 lb
beef bisket
1/2 c
apple butter
1/4 c
ruby port wine
2 Tbsp
apple cider vinegar
1 Tbsp
coarsely ground pepper
1/2 tsp
1 large
honey crisp apple, peeled and cubed
celery rib, chopped
1 small
red onion, chopped
1/3 c
dried apples
1/2 c
dried cranberries
2 Tbsp
minced garlic
1 Tbsp
3 Tbsp
cold water

How to Make Cran-Apple Spice Brisket


  • 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.

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About Cran-Apple Spice Brisket

Course/Dish: Beef

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