Gala apple image credit
Crock-Pot Applesauce #1
Makes about ....5 medium Gala apples (photo above)
4 medium to large Braeburn apples
1 medium to large Pacific Rose apple
1/4 cup granulated sugar
1 tsp ground cinnamon
1/4 cup apple cider
Pinch of ground cloves
Freshly ground nutmeg, no substitution
Notes: The flavors will become more concentrated as the applesauce cooks down; however, if you think it's too tart, add a bit more sugar during the later cooking hours.
Near the end of cooking, if you think there's too much liquid, leave the lid off so it can evaporate.
Quarter and core apples; evenly slice and place in large bowl. In a small bowl, toss together sugar and cinnamon; add to sliced apples and toss.
Pour seasoned apple slices into crock-pot; sprinkle the cloves over the top.
Cook on High for 5 hours, periodically checking.
Stir, taste and adjust at 2.5 hours; use a slotted spoon to gently bring the apples from the bottom to the top. Continue in a clock-wise fashion, up and over until all of the apples are coated with the hot cinnamon-cider mixture.
Two hours later (hour 4.5), and tilting the cover sideways to retain heat, use a slotted spoon to gently stir the apples over from bottom to top. Then, with the edge of the slotted spoon, break larger apple pieces. Taste and adjust flavor; cover and continue cooking.
After the apples are completely soft, and if you desire a smoother consistency, purée using an immersible blender. The mixture is very hot so be careful!
Serve warm or at room temperature. Refrigerate any remaining servings.
Crock-Pot #1 apple selection and cooking time inspired by the Cookin' Canuck Family Recipe.
Granny Smith apple image credit
Granny Smith (photo) Test — Use 10 to 14 apples (about 5-LBS), 1/4 cup packed light brown sugar, 1.5 tsp ground cinnamon, 0.5 to 1.5 tsp ground allspice, dash of Kosher salt and 1/3 cup apple cider.
Rome apple image credit
Rome Apple (photo) Test —
Page Last Updated December 24, 2012