Is it just me or is this fall season is going by quickly? Soon, the trees will be bare, the snow-capped mountains will become a daily sight, and frost will show itself for the first time. We've had a pretty warm fall, I'd say. Our pumpkins have been picked, ready to bake with or treat our hens. I've now moved on to continue the canning of applesauce. This year, I was lucky enough to find a local gentleman who had more apple trees than he could eat from. I got an overflowing box of apples and when he asked what I was going to do with all of them, applesauce was first thing on my list.
I researched the best applesauce recipe, however none of them really jumped out to me. I decided that the best recipes are the experimental phenomenons. This crock pot applesauce recipe was just that. And I couldn't wait to share it with you.
10 apples, peeled and cubed
3/4 cup brown sugar
1/4 cup white sugar
1 1/2 Tbsp ground cinnamon
1/2 tsp nutmeg
1 1/2 cups apple juice
Add all ingredients to crockpot and mix until apples are coated evenly with spice mixture. Cook on med-high for 6 hours. Using a potato masher, smash apples to desired size/texture. We like our applesauce to be a bit thicker with apple chunks. You can also use an immersion blender for a smoother consistency. Boil your jars & lids just before the the applesauce is finished. Add the apple sauce to the freshly cleaned jars (be sure to use oven mitts or tongs as everything will be hot!). Seal jars by boiling for another 5-10 minutes. This ensures a longer shelf-life! Store for up to 6 months.
Best while hot with a scoop of vanilla ice cream. It's equally as delicious served warm on top of pancakes as an alternative to syrup!
How do you take your applesauce?
-The Happy Egg