My husband snagged three, $.99 bags of apples from the reduced-price rack this week, so I decided to make some applesauce. Here’s my easy-peasy crockpot recipe.
Optional: cinnamon, sugar or nutmeg
What You Do:
Peel, core and chop enough apples to fill your crockpot.
Then, put the lid on, and cook on low until the apples are soft. It should take 4-6 hours.
Mash the apples with a potato masher or fork for chunky applesauce, or blend them for smooth sauce.
If your sauce is more liquidy than you’d like it to be (and it probably will be), cook it with the lid off, until you reach your desired consistency.
Add cinnamon, sugar or nutmeg to your applesauce for flavor, or leave it plain (my preference).
Then, enjoy your applesauce while it’s still warm, or divide it up and freeze it for later.
**Crockpot applesauce isn’t hot enough to meet Ball’s canning recommendations**Print
- Optional: cinnamon, sugar or nutmeg
Peel, core and chop apples until your crockpot is full. Fewer apples is fine.
Cover and cook on low, until the apples are soft. This usually takes 4-6 hours.
Use a potato masher or immersion blender to turn your apples into sauce.
If your sauce is too liquidy (likely), continue cooking it with the lid off, until it reaches a consistency you like.
Add sugar and spices, or enjoy your applesauce as is.
Crockpot applesauce isn’t cooked to a hot enough temperature to meet Ball’s canning recommendations. Store it in the refrigerator, or freeze it.
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