You'll need about 4 pounds of apples for this size batch of applesauce, or enough to fill the slow cooker three-fourths full. The amount of sugar that you use will depend on the sweetness of the apples and your personal taste.
INGREDIENTS | YIELDS about 4 cups
- 12 apples
- ½ to 1 cup pure cane sugar
- Pinch salt
- Optional: 1 tablespoon lemon juice
Wash, peel, core, and slice the apples. Add to the slow cooker. Cover and cook on low for 5 hours.
Stir in the sugar and salt. Use an immersion blender to purée the apples.
Cover and cook on low for an additional 30 minutes or until the sugar is dissolved.
Optional: If the applesauce is too sweet, stir in the lemon juice to help balance the sweetness.
Serve warm as an accompaniment to pork chops or over pancakes.
For leftovers, cool and store in the refrigerator for 2 or 3 days, or pour into appropriate covered containers and freeze for up to 3 months.
In Step 1, cook on low for 4 hours and then stir in 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon ground ginger, ¼ teaspoon allspice, and a pinch of freshly ground nutmeg. Cover and cook for another hour before proceeding to Step 2. Taste the applesauce after you've added the sugar and increase the amounts of spices if desired.