Healthy Applesauce in the Slow Cooker
This applesauce is almost too easy and very delicious. The best apples to use are Jonagold, Jonathan or Macoun apples. Your finished recipe will keep in the refrigerator for up to one week or freeze for three months.
Servings: 10 servings
- 3 pounds apples. 6 to 9, peeled, cored, and cut into large 2-inch chunks (Many varieties of apples work well, see list of fan favorites below)
- 1 cup apple juice plus extra as needed
- ½ cup sugar, or to taste. Omit, if desired
- Pinch of salt
- Cinnamon, to taste (optional)
- Apples to buy:
- Jonagold, Honey Crisp, Gala, McIntosh, Fuji
Combine all ingredients in your slow cooker. Cover and cook until apples are very soft and beginning to disintegrate, 5 to 6 hours on low, or 3 hours on high. You'll know they're done when the apples darken and the juices are bubbling around them. During cooking, you can stir the apples down into the juices that are increasing a bit. I've cooked the applesauce for much longer than this many times and it just gets better and better.
Mash apples with potato masher to your liking. If you want super chunky applesauce, just stir the apples until they've broken down but are still chunky. Season with additional cinnamon and sugar to taste. Also, you can add more apple juice at this time to adjust the consistency.
Serve warm, at room temperature or chilled. I found it was better after a night in the refrigerator.
Store in airtight containers in fridge for up to 2 weeks or applesauce may be frozen for up to 3 months.
Calories: 120kcal | Carbohydrates: 31g | Sodium: 2mg | Potassium: 170mg | Fiber: 3g | Sugar: 26g | Vitamin A: 75IU | Vitamin C: 6.5mg | Calcium: 10mg | Iron: 0.2mg