This slow cooker applesauce requires no work and only four ingredients: apples, brown sugar, ginger, and apple juice. You’ll never go back to jarred sauce again.
This recipe is gonna change your mind about store-bought applesauce. And not just because it lets you use your slow cooker and walk away. It also surprises with the mellow warmth of ginger, a mild sweetness, and a pristine, pure apple flavor based on whatever local apples you happen to fancy. Try it. And be ready to say so long to store-bought applesauce.–Renee Schettler Rossi
Slow Cooker Applesauce
- Quick Glance
- 15 M
- 6 H, 15 M
- Makes 6 cups
Special Equipment: Slow cooker
IngredientsEmail Grocery List
To freeze the applesauce, portion it into 1/2-cup servings, tightly seal in resealable plastic bags, and freeze for up to 6 months.
To seal the applesauce, get out your canning gear, follow the manufacturer’s instructions, and store at room temperature for up to 1 year. Originally published October 17, 2018.
Recipe Testers Reviews
This is a solid applesauce recipe. The ginger gives it a twist that's different than the usual applesauce seasoning and, to my taste, better. It's bright and full of zing. It's a really simple, easy applesauce that I would happily make again.
I used a mix of local apples which included Mutzu, Honeycrisp, Pink Lady, and a mystery variety. I used water instead of apple juice and a 6 quart-slow cooker, actually an electric multi-function pressure cooker, but on the slow cooker setting, and not under pressure. I used this at the "normal" temp setting, which I think correlates to "low" on a slow cooker. For blending, I just used an immersion blender in the pot.
The recipe tells you to core the apples but not to peel them, so I didn't peel. That works fine for taste, but will result in a slightly darker sauce. Decide for yourself what your preference would be. I also didn't peel the ginger, again per the recipe, and that works just fine as well. The 5 pounds of apples filled the 6-quart pot to the rim but they did cook down quite a bit.
The canning instructions are annoyingly vague (a pet peeve of mine), but applesauce is acidic enough that you can use a hot water bath to can it. Go to the National Center for Home Food Preservation for processing times for hot water bath or pressure canners.
One-line description: This foolproof applesauce is the perfect combination of spicy and sweet.
I wasn’t sure if a slow cooker applesauce recipe could really improve upon my 30-minute stovetop applesauce standby, but this was fantastic! The ginger added a welcome zing and the long, slow simmer gave the applesauce a deeper flavor and richer color than my usual recipe. We ate some for dessert then split the rest over two jars—one for the fridge, one for the freezer.
I've never applesauce with the peels intact so I ended up peeling the apples. Additionally, apples vary greatly in size and so just cutting them off the cores yields chunks of various sizes. I cut the apples so that the pieces were roughly the same size. Lastly, I was skeptical about the unpeeled ginger and it took a lot of will power for me not to peel it before tossing it in the slow cooker. I set it on low for 6 hours and stirred a few times throughout the process to aid in breaking up the apple chunks. It worked out fine, though in the future I will process the applesauce so that it’s less chunky as I encountered a few too-large pieces of ginger while eating.
This is a perfect twist on traditional applesauce! The addition of fresh ginger gives the applesauce that beloved holiday flavor without the traditional spices.
I used Gala and Red Delicious apples. I used water instead of juice as I think the juice might have made it a little sweet for me. I cooked the apples on low for 6 hours and and they were nice and soft. I used an immersion blender to blend the apples.
The applesauce is good in terms of texture and everything.
I used Fuji, Golden Delicious, and Honey Crisp. I used apple juice rather than water. I used a food processor but would use a food mill in the future. Even though I thought I'd processed for a long enough time, there seemed to be very small pieces of skin still.
If I make this again, I'll likely just use more cinnamon (or maybe throw a cinnamon stick into it). The best part is that it's easy to make.