Try This! Easy Slow Cooker Applesauce

1:13 PM

When Ryan and I got married, three of his sisters gave us a goody basket filled with all sorts of things that married people need, like pillows and blankets and picture frames and perhaps most importantly, slow cookers. 

They knew what I did not. Even women who cannot cook, can cook with a slow cooker. 

Also in the goody basket was a friendly cookbook filled with recipes that the freshly established housewife du jour could not screw up. And that's how homemade applesauce entered my life. 

Apples are cheap in Michigan and especially so this year. Apparently, according to NPR, the apple crop was out of this world and when things are abundant, they're also a bargain. I bought giant bags of apples for .49 cents a pound. 

Here's what you'll need
20 apples
2 cups juice/water/whatever
Cinnamon to taste

 Obviously, my first step was slicing the apples. Two things to take into consideration: primarily, I am lazy. Also, I'm not adverse to textures. I did not remove the skin from my apples. It's time consuming and for me, not worth the additional effort.

I cubed 'em up and put them in the pot. Now, the recipe I had called for a cup of water for every 10 apples, but one of my friends shared her secret for awesome applesauce -- juice instead of water. For my first batch, I went with a cup of sugar-free cranberry juice with a cup of water. For my second try, I went a little crazy and got liberal with a bottle of red wine. I encourage experimenting, just make sure you've got a cup of liquid for every 10 apples. 

 I let the apples steam and fill my house with the smell of fall. A few hours in, I realized that I forgot to put in cinnamon, so I sprinkled some on top and called it a day. Resume the fall kitchen scent.

 I cooked my apples on "low," so it took about eight hours to get good and soft. Once I could mash the apples pretty easily with a fork, I broke out the rarely used hand mixer that Ryan got me for my 21st birthday.

A couple of preference points come in here. Namely, the texture. I left the skins on and after eight hours, when I mashed them with the mixer, most were dispersed in pretty tiny pieces. I did not mind the few chunkier pieces I got, but if you try this method and have an opposition to texture, I'd suggest either peeling the apples, or using a processor to really break them down.

The final product, which I ate hot with whipped cream and pumpkin pie spice sprinkled on top.

Do you have any great applesauce recipes? Secrets I should know about? Maybe a great slowcooker recipe in general? Share share share!

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