|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 4g||13%|
|Total Sugars 19g|
|Vitamin C 7mg||36%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Homemade applesauce is one of the easiest cooking projects you can undertake, made even easier by using the slow cooker. A staple in most American pantries, apple sauce is a versatile ingredient to have around. It's perfect to sweeten baked goods, to make pie fillings, to eat on its own or on toast, or to feed little babies who are starting on solids. Making and freezing apple sauce is a great idea, especially when the apple season begins and there is a bounty of fruit at a very low price.
For our recipe, there's just a short prep time and after a few hours of waiting, you'll have the perfect applesauce made to sit your taste—sweetened or unsweetened, coarse or smooth, spiced or plain. The end product can be frozen or water-bath canned for long-term storage. Because apple sauce has no dairy in it, it freezes really well and can last for a few months when properly stored. If you prefer to can it, the instructions for it are provided, although freezing is less labor-intensive and equally effective in preserving the sauce.
This recipe doesn't require laborious peeling and coring of apples. A simple food mill will take care of all that at the end of the process. If you prefer your applesauce much chunkier or you do not have a food mill, then peel and core the apples first and simply mash with a potato masher at the end until the desired consistency. The peels, especially from red apples, will give the final applesauce a lovely blush color; since you'll be cooking the skins in with the sauce it's a good idea to use organic apples. Use apple sauce to accompany pork dishes, to replace eggs in vegan baking, to moisten banana bread, to top vanilla ice cream, or to enjoy on its own, warm out of the slow cooker.
4 pounds/1.8 kilograms apples, organic
1/4 cup/57 grams light brown sugar, or 3 tablespoons honey; optional
Optional: 1/4 teaspoon ground cinnamon
Optional: 1/8 teaspoon ground nutmeg
1 cup/236 milliliters water
1 tablespoon/15 milliliters lemon juice
Gather the ingredients.
Wash the apples. If they feel waxy, scrub with a vegetable brush. Cut into slices or chunks no thicker than 3/4-inch.
Combine the water and lemon juice. If you are using honey rather than sugar, dissolve it in the water.
Put the prepped apple pieces into the slow cooker and mix them with the sugar and spices, if using.
Pour the reserved water mixture over the apples. Give all of the ingredients in the slow cooker a good stir.
Cover the slow cooker. Cook the applesauce on the low setting for 6 hours or on the high setting for 3 hours.
Depending on the consistency you'd like, run the sauce through a food mill using coarser or finer screens as desired. If you want extra-smooth applesauce, purée it in a food processor or blender, or use an immersion blender.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
What Is the Best Apple for Apple Sauce?
Choose any apple of your liking, such as Gala, Fuji, Mcintosh, Gravenstein, Golden Delicious, Rome, Cortland, Jonathan, or Honey Crisp. All apples make excellent apple sauce, but the consistency and sweetness may vary, so adjust according to the sugar amount.
How to Can Apple Sauce
To can applesauce:
- Fill clean pint or half-pint jars with apple sauce, leaving 1/2 inch of headspace between the top of the food and the rims of the jars.
- Use a butter knife or a small spoon to stir the sauce in the jar and release any air bubbles.
- Wipe off the rims of the jars with a moistened paper or a clean cloth towel—any food stuck to the rims could prevent a good seal.
- Fasten canning lids.
- Process in a boiling water bath for 20 minutes—the jars need to be totally submerged. Adjust for your altitude if necessary.