Oct 012004
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Tammy: This recipe was originally posted in September 2000. She said it was from “Slow Cooker: Ready & Waiting” by Rick Rodgers. I have made this recipe MANY times!! I don’t usually eat applesauce, but this recipes is awesome! A double batch fits in my 6 qt crock pot. I use Jonathan apples. I stir it occasionally as it’s cooking… that helps to break the apples up… and makes the house smell wonderful! It starts to get a nice golden brown color when it’s about done. And you determine by how long you cook it and how much you mash it whether it has chunks or not. I use one of those ‘old fashioned’ potato mashers to mash it. I scoop 2 c into a freezer bag, squish it flat and put it in the freezer. It keeps great! Oh… we had a discussion about what purpose the butter served and did the recipe really need it. Someone said they thought it was to make it creamier. I don’t add it. And never did and don’t miss it! Enjoy this awesome recipe!!!
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3 lbs apples (preferrably Cortland or Jonathan) peeled, cored and quartered
1/2 c sugar 2 TBSP lemon juice
1 3-inch cinnamon stick
2 TBSP unsalted butter

1. In a 3 1/2 quart slow cooker, combine the apples, sugar, lemon juice and cinnamon stick. Cover and slow-cook on High until the apples are very tender, 3-4 hours.

2. Remove and discard cinnamon stick. Add the butter and stir in, mashing the apples to your desired consistency. Now your applesauce is ready to eat!! Makes about 1 quart.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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