slow cooker applesauce (sugar free)
I hope each and every one of you had a wonderful holiday. We’ve been snowed in for a few days here on the East Coast. It’s been so much fun: doing puzzles, crafts, reading books and playing with the kids. My husband is on vacation all week (woot woot) and it’s a free for all – we are eating up each and every moment with Daddy!
These past few weeks of December, my slow cooker has been getting a fair amount of usage. It was a challenge to find time to make hearty nutritious dinners between Christmas concerts and general holiday hoopla. In the late afternoons, the house would fill with the most delicious smell, as the scent of root vegetables and chicken cooked in wine wafted from the kitchen.
Is there anything more comforting than that?
I have been making applesauce each autumn ever since we read The Apple Doll by Elisa Kleven. At the end of the book, she shares the secret to achieving her grandmother’s perfect applesauce: using three different varieties of apples. According to Klevin, the applesauce is more balanced this way. There really is no hard fast rule as to which varieties work best. I use whatever I have on hand. Today that was Fuji, Honeycrisp and Gala. Last time, local Macoun apples (from my CSA) were the shining stars. So darn good.
The beauty of this recipe is that you can’t go wrong. Any combination works. Happy experimenting!
4 Fuji apples
4 Honeycrisp apples
4 Gala apples
1.) Peel, core and chop the apples into 1/2 inch pieces.
2.) Place apple chunks in the crock pot (mine has a single temperature setting)
3.) Set crock pot for 8-10 hours. (I set mine overnight)
4.) When finished, stir with a wooden spoon to break up the apple chunks. (At first the apples will appear as they did when you put them in the pot. As you stir, they will break apart).
Makes 1 quart (4 cups).
1.) It’s not necessary to add water to your crock pot.
2. ) Feel free to sprinkle a touch of cinnamon over the top before cooking.