This slow cooker recipe combines fresh and dried apples, apple cider and a touch of pure maple syrup. The triple dose of apple ingredients gives it an intense fruit flavor that is perfectly complimented by the hint of maple. Serve this warm or at room temperature on its own, or as a sauce to accompany roasted meats (especially pork).
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours, 15 minutes
Yield: 4 half pint jars
2 pounds apples
- 1 1/2 cups dried apple pieces
- 1 cup apple cider
- 1/4 cup pure maple syrup
- Grated zest and juice of 1 lemon
If you have a food mill, leave the skins of red apples on to give the sauce a lovely rosy color (only do this if you are using organically grown apples). If not, peel the apples. Remove the cores (save them to make Apple Scrap Vinegar, Apple Scrap Jelly, or Homemade Apple Pectin).
Chop the cored apples into approximately 1-inch chunks.
Place the chopped apples together with all of the other ingredients in a slow cooker. Cover and cook on low for 5 - 6 hours, or for 3 hours on the high setting.
Use a slotted spoon to transfer the cooked apples to a food mill (if you left the skins on) or a food processor. Puree them in the food processor, or run through the food mill, adding a little of the cooking liquid as needed to get the consistency you like.
Applesauce cans and freezes well. To can the applesauce, fill half-pint jars with the applesauce, leaving 1/2-inch of head space (it is not necessary to sterilize the jars first for this recipe). Screw on canning lids. Process in a boiling water bath for 30 minutes.