My family loves applesauce. And I can a lot of applesauce every year, running dozens of pounds of apples through a food mill so that we can eat tasty homemade applesauce all year ’round. But I also love to serve a slightly chunkier homemade applesauce, especially with pork on the menu.
Here’s the thing: I hate standing over a pot of simmering apples, trying to make sure they don’t burn off all their liquid and burn. I’ve made applesauce this way many times, and I find it both frustrating and dull. So I wondered if I could find a recipe for slow cooker applesauce, since I love the hands-off process of many slow cooker dishes.
This recipe is what resulted. I adapted this from a recipe in Slow Cooker Revolution, by America’s Test Kitchen. Now I can have hot applesauce on the table without all the hovering! And you can, too!
What you need:
- 4 1/2 – 6 lbs. apples, peeled and cored – a variety is best (enough to fill to the top of the slow cooker insert)
- 1 c. juice (apple juice or cider and cranberry juice are all delicious)
- 3 T. brown sugar
- 2 cinnamon sticks
- a pinch of kosher salt
- cutting board and knife
- measuring cups and spoons
- slow cooker
- potato masher or immersion blender
Time: 15 minutes prep + 4 hours hands-off cooking time
Freezeable: Yes. Place in a quart freezer bag or wide-mouth pint jar (leaving 1″ headspace).
Multiplying the recipe: You can adjust the amount of apples up or down, depending on the size of your slow cooker. This recipe is for a 5 quart slow cooker.
Slow Cooker Cinnamon Applesauce:
Cut the apples into 1″-2″ chunks and place them in the slow cooker insert until it is full. Add the juice, brown sugar, cinnamon sticks, and salt. Set the slow cooker to cook on low for 4 hours. When the apples are done cooking, mash them with a potato masher or immersion blender. Serve warm or cold.