Slow-Cooker Applesauce

Note: This recipe requires a food mill.

Put 1/2 cup water in the bottom of a large slow cooker (I think mine is a 7 quart size.) Quarter the apples, no need to remove peel or seeds. Place all the apples in the cooker. Put the lid on and cook on low for 8 hours or on high for 4 to 6 hours.

Once apples are cooked, turn off the heat and allow them to cool slightly until the fruit is easier to handle. 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.

It’s as simple as that! I find that this method saves so much time compared to having to peel and core the apples. Using the food mill is quick and easy, and the texture is lovely.

Store the applesauce for up to five days in the refrigerator, or freeze for up to three months.

Note: I like to keep the applesauce simple, and add flavors later to coordinate with the meal I am preparing. But adding flavors when cooking is convenient if you know you always prefer it a certain way, and flavor options abound.

Sugar is the most common addition. About a tablespoon per pound of apples of either granulated or light brown sugar is a typical recommendation. But it does depend on the sweetness of the apples and personal taste.

Cinnamon is a classic flavor of course.

Additional options include: other types of sweeteners (e.g. honey), citrus juice, vanilla, other spices, complementary fruits or fruit butters, or even butter or liqueur.