This applesauce is so easy it’s not even a recipe.  I love applesauce.  Not the kind you buy at the store but real applesauce.  Just about any apple will work, though Red Delicious is not so good for sauce - too watery.  A few of my favorites are Fuji, Honey Crisp, Ginger Gold, Spartan, Crispin(Mutsu) and Empire.  I like to mix varieties to get a combination of flavor and texture.  I know there are a lot of recipes for applesauce.  Some call for sugar, honey, brandy, butter, lemon juice, apple juice, etc. but I just want apples and, oh, of course, cinnamon.  I am completely addicted to cinnamon.  I use far too much and just a caution if you are a cinnamon addict too.  The typical cinnamon you get at the store is probably cassia cinnamon, which is fine used in minimal quantities.  Cassia cinnamon contains coumarin, a natural occurring flavoring.  Coumarin can cause liver damage if eaten in large quantities.  No need to panic if you are an occasional cinnamon user. You can also use Ceylon (true) cinnamon which has very low levels of coumarin.  You can purchase Ceylon cinnamon from specialty spice stores or Frontier brand has a Ceylon cinnamon that you can usually find at most grocery stores.  There is a difference in the taste of Ceylon cinnamon, it’s slightly milder and sweeter. Cassia is more intense, hotter and spicier.  I make my applesauce in a slow cooker with a wonderful product from Reynolds, Slow Cooker Liners -” For fast, easy cleanup with no soaking or scrubbing”!  I also don’t peel my apples because I like the skin.  I put applesauce in my steel cut oats every morning so the skin just adds additional fiber.  When making applesauce for my granddaughter or for baking recipes I peel the apples first.

Kristy

Ingredients:

  • Approximately 10 good size apples (more or less depending on your slow cooker size), washed, cored and peeled (if desired) and sliced.
  • 2 tbsp cinnamon (or more, if you are like me and want a real kick of that spicy flavor)

Preparation:

  1. Place the Reynolds slow cooker liner (if using) in your slow cooker and fill halfway with prepared apples.
  2. Sprinkle half the cinnamon on the apples and then place the rest of the apples in the cooker and sprinkle with remaining cinnamon. There is no need for sweetener, try it this way and see. If it’s not sweet enough for you when done you can always add a little raw honey or raw coconut crystals, but really, it’s sweet enough without.

    Place apples and cinnamon in your slow cooker

  3. Set slow cooker on high for 4 hours - NO peeking. My slow cooker takes 4 hours but you should check your cookers manual for cooking time specific to yours. I can always tell when it’s done because the apples have puffed up. Carefully (watch the steam) lift the lid and stir. There will still be some chunks but the apples should be cooked through.
  4. Cool and spoon into individual 1 cup size serving containers and refrigerate or freeze for later use. Dispose of the cooking bag and you should be done with no clean up. How easy is that? There’s a bonus too, your house will smell wonderful.

Nutritional Info:

Nutrients per 1 cup serving:  Calories: 102, Cal. from Fat: 2, Total Fat: 0g, Sat. Fat: 0g, Carbs: 27g, Fiber: 3g, Sugars: 23g, Protein: 0g, Sodium: 0mg, Chol: 0mg

Notes:

Applesauce can be stored in an airtight container in the fridge for about 5-7 days.  Any unused portion should be stored in the freezer after that.  To use from the freezer just defrost in the microwave for about 30 seconds to 1 minute.  I store the applesauce in single serving containers and microwave them as I need them.

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11 Comments

 
  1. susan says:

    Wow that’s scary that large amounts of cinnamon can cause liver damage, I never knew that. I’ll see if I can get ceylon, I love cinnamon so much.

  2. Star Prickett says:

    Can this applesauce be canned? I am very new to the canning process, but am trying to start a stockpile of canned items -was wondering if it would work to can this? Thanks!

    • Kristy says:

      Applesauce is perfect for canning. Just follow the recommended canning procedures and you will have yummy homemade applesauce all winter long. I love your ambition Star. I used to do a lot of canning and have gotten out of the habit. You’ve inspired me to get my jars out and start again.
      Kristy

  3. Jill says:

    Can this applesauce be substituted for oil/fat in recipes?

    • Kristy says:

      Hi Jill, this applesauce can be used in recipes the same as store bought applesauce. You might want to adjust the amount of cinnamon depending on the recipe you will be using it in though. Kristy

  4. Cindy says:

    Just made this and it is so wonderful. Sugar is not necessary as it is so sweet you don’t feel like your missing a thing! Thanks for the great recipe

    • Kristy says:

      Your welcome Cindy. The crock pot is such an easy way to make applesauce and it comes out great every time. Thanks for letting us know that you liked it. Kristy

  5. Cory says:

    I see the nutrition info per serving, but how many servings does this make approximately? Seems like it would make a lot!

    • Kristy says:

      Hi Cory, the amount you get depends on how many apples you use and the size of the apples. I usually end up with about 7-8 cups. The applesauce stores well in the refrigerator or you can put it in jelly jars and preserve it following the recommended canning procedures to seal it properly. Enjoy, Kristy.

  6. Michelle D says:

    Fantastic recipe! I skipped sugar and it was sweet enough! Thanks!

    • Kristy says:

      Thanks Michelle. I have never found sugar to be necessary in this recipe. Once the apples cook down and their flavor intensifies that’s all the sweetness you need. Glad you liked it. Kristy

 
 

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