This recipe couldn’t be easier. But you wouldn’t believe how many people ooh and ahh over homemade applesauce. It’s so different from anything you pour from a jar. Following these steps will give you a sauce that lets the many, lovely flavors of apples truly shine — the cinnamon only works to bring out the best in the fruit. So, set yourself down for some peeling and chopping. This applesauce is worth every moment it takes to make.
Makes 14-16 cups of applesauce
- 18 apples of mixed variety, peeled, cored and roughly chopped. Good choices: Fuji, Gala, Yellow Delicious, Jonagold, Ultra Gold.
- 1/3 cup apple cider, apple juice or water
- 2 tsp. cinnamon
- Place apples and cider or water in a slow cooker with top on. Cook on low for about 6-8 hours, stirring each hour. The apples will turn into sauce as they cook. If there are any large pieces, break them up with the back of the spoon.
- Once the apples are a uniform consistency, shut off slow cooker. Add cinnamon. Add up to 2 more teaspoons of cinnamon and/or mix with ground nutmeg, to taste. Honey or sugar can be added, but typically the apples are sweet enough on their own.
- Spoon into bowls or jars for serving or storing. Serve warm, room temperature or cold. Keeps in the fridge in an air tight container for up to a week.