Makes just over 4 cups
What You Need
- 6 large apples, any variety (approximately 3 pounds)
- 2 cinnamon sticks, optional
- 1 tablespoon lemon juice
- 1/2 cup water
- 1/4 teaspoon salt
- Vegetable peeler
- Chef’s knife
- Cutting board
- Measuring cup
- Slow cooker
- Immersion blender (optional)
1. Peel and chop the apples: Peel the apples with the vegetable peeler, then cut them into quarters and slice out the cores. Roughly chop apples into 1- to 2-inch pieces, depending on how chunky you prefer your applesauce.
2. Combine all the ingredients in the bowl of the slow cooker, and close the lid.
3. Cook the applesauce: Cook on high for 4 hours, stirring twice during cooking.
4. Puree the applesauce, optional: If you like chunky applesauce, you can skip this step altogether. But it you prefer a more smooth texture, remove the cinnamon stick, then use an immersion blender to puree the applesauce until it reaches the consistency you like.
5. Cool and store: Cool the applesauce, then divide between several containers. Cover and store in the refrigerator for up to 5 days, or freeze for up to 3 months.
If you’re using an Instant Pot to make this slow-cooker applesauce, set the machine to Slow Cooker once the ingredients have been added, increase the heat level to “More,” adjust the cook time to 4 hours, then seal the lid.
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