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
*To Peel Or Not To Peel Your Apples?
Doesn’t really matter if you peel your apples for this recipe or not as everything is blended together into a mush anyways. Leaving the peels intact will result in a slightly darker applesauce with perhaps a few more antioxidants from those colors. Up to you.
Slow Cooker Applesauce
- Quick Glance
- 15 M
- 6 H, 15 M
- Makes 6 cups
Special Equipment: Slow cooker
- 5 pounds mixed ripe apples, preferably local, peeled or unpeeled*
- 1/2 cup brown sugar
- 4 inches fresh ginger, unpeeled and thinly sliced
- 1/2 cup water or apple juice
- 1. Squarely cut the apples off their cores. Roughly chop the apple wedges to make them approximately the same size and toss them in your slow cooker. Don’t forget to compost the apple cores. Add the sugar, ginger, and water to the slow cooker and stir a bit to coat the apples evenly. Cover and cook at any setting for 6 hours or so, until the apples are incredibly soft.
- 2. Process the apple mixture through an old-fashioned food mill or a new-fangled food processor until you reach the desired consistency. (The benefit to a food mill is it will remove any small pieces of peel.)
- 3. To refrigerate the applesauce, cover and stash it in the fridge for up to 6 days.
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.