Slow Cooker Applesauce
adapted from The Kitchn
6 large apples, any variety (approximately 3 pounds)
1-2 cinnamon sticks, optional
1 tablespoon lemon juice
1/2 cup water
1/4 teaspoon salt
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. (I peeled, then use my apple corer, then sliced those pieces up.)
6 large apples, any variety (approximately 3 pounds)
1-2 cinnamon sticks, optional
1 tablespoon lemon juice
1/2 cup water
1/4 teaspoon salt
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. (I peeled, then use my apple corer, then sliced those pieces up.)
2. Combine all the ingredients in the bowl of the slow cooker, and close the lid. Cook on high for 4 hours, stirring twice during cooking.
3. Puree the applesauce, optional: If you like chunky applesauce, you can skip this step altogether. But if 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, or use a potato masher right in the pot.
4. 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.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
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