I love the Fall and all that comes with it, including the delicious recipes that I come across. I've been a little slow this year on the apple and pumpkin recipes, but here is a new one that I found on my favorite blog, Mama Cheaps. I am definitely going to add this one to my arsenal of apple recipes!
Makes: About 4 pints
You will need:
- 18 cups apples (one variety or mix and match) – cored, peeled and sliced. *Note: some people prefer to leave the skins on – this is totally personal preference. I usually peel my apples.
- 3/4 cup water
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1 TBSP cinnamon
- Add cored, peeled, sliced apples to your slow cooker. Stir in all remaining ingredients.
- Turn slow cooker on low. Simmer apples on low for about 5 hours, stirring every so often.
- Apples will break down into a mush (<–official, technical term). Turn slower cooker off and let apples cool for an hour or so (until it’s cool enough to handle).
- You have several options when it comes to preparing your applesauce – and this will all depend on your consistency preference. If you like a chunkier applesauce, you might just use a potato masher. If you like it with a smoother texture, like I do, you can run it through a food mill or other processor. I broke out my trusty KitchenAid Blender and used the puree mode on pulse a few times to get the desired consistency.
- Your applesauce is now ready for freezing/canning!