Slow cooker applesauce

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Slow Cooker Applesauce
YIELD: MAKES 6-8 CUPS
You could obviously experiment with any type of apple here, but after making this several times, the apples noted below are my favorite blend.
INGREDIENTS
  • 2 Honey Crisp apples
  • 5 Golden Delicious apples
  • 7 Gala apples
  • 2 tablespoons fresh lemon juice (from about 1 large lemon)
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
DIRECTIONS
  1. Cut the apples into quarters and slice out the pieces of core in each one. Leaving the peels on or off is your choice. If leaving them on, be sure to wash the apples very well (even if buying organic). I usually leave the peels on about half of the apples and blend it for a minute or two longer after cooking so it's ultra-smooth. If you want a chunkier applesauce, I'd suggest peeling all the apples so you can leave the sauce with texture and not get bits of peel all over.
  2. In a large, oval slow cooker (about 7- to 8-quarts), toss the apples with the lemon juice, cinnamon and nutmeg. Cover and cook on low for 4 hours.
  3. Blend with a handheld immersion blender or by scooping the applesauce into a blender (may need to do this in batches - take care since hot foods expand in a blender so only fill it half full).
  4. Serve warm, room temperature or chilled. This will keep well-covered in the refrigerator for a week or two and can be frozen for a couple of months.




This recipe came from melskitchencafe and it is seriously good! I will be making this a few times this season. Also, eat it while its still warm! I had never eaten warm applesauce before, but it was delicious that way. Yummy!!

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