Sunday, October 18, 2015

Crockpot applesauce

This time of year, apples are delicious and why not make up a batch of homemade applesauce. Your kids will love it and your house will smell amazing! Super simple too!

**any apples will work, but this is the combo I prefer:

 favorite blend.


2 Honey Crisp apples5 Golden Delicious apples7 Gala apples2 tablespoons fresh lemon juice (from about 1 large lemon)1 teaspoon ground cinnamon1/8 teaspoon ground nutmeg


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). 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.

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.

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).

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

1 comment:

  1. You can also can these via water bath to make them shelf-stable. Fill quart or pint sized mason jars until there's 1/4" left free at the top. Add lid & ring, tighten (not crazy tight though, just turn it tight with your hands). The jars must not touch the actual pot though; they have to be on a rack. Once the jars are in (water must cover the jars by 2") and the water is at a rapid boil again, start the timer for 20 minutes. After the time is up, let sit for five minutes, then remove and set out, untouched, for 12 hours. If the lids have sealed, you're good to go! Label & enjoy later this winter. If they haven't sealed, they'll need to go in the fridge.