-
1
Note: This recipe requires a food mill.
-
2
Put 1/2 cup water in the bottom of a large slow cooker (I think mine is a 7 quart size.)
-
3
Quarter the apples, no need to remove peel or seeds.
-
4
Place all the apples in the cooker.
-
5
Put the lid on and cook on low for 8 hours or on high for 4 to 6 hours.
-
6
Once apples are cooked, turn off the heat and allow them to cool slightly until the fruit is easier to handle.
-
7
Using a food mill, in batches, mill apples through the medium sized disc, occasionally backing up the hand crank and removing skin and seeds from the surface of the disc.
-
8
Its as simple as that!
-
9
I find that this method saves so much time compared to having to peel and core the apples.
-
10
Using the food mill is quick and easy, and the texture is lovely.
-
11
Store the applesauce for up to five days in the refrigerator, or freeze for up to three months.
-
12
Note: I like to keep the applesauce simple, and add flavors later to coordinate with the meal I am preparing.
-
13
But adding flavors when cooking is convenient if you know you always prefer it a certain way, and flavor options abound.
-
14
Sugar is the most common addition.
-
15
About a tablespoon per pound of apples of either granulated or light brown sugar is a typical recommendation.
-
16
But it does depend on the sweetness of the apples and personal taste.
-
17
Cinnamon is a classic flavor of course.
-
18
Additional options include: other types of sweeteners (e.g.
-
19
honey), citrus juice, vanilla, other spices, complementary fruits or fruit butters, or even butter or liqueur.
