4 pounds red apples*, washed
2 lemons, juiced
Nutritional information per serving (½ cup):
Calories 98 (5% from fat) • carb. 25g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 2g • calc. 10mg • fiber 4g
Core apples, but do not peel. Cut into 2-inch chunks. Mix lemon juice with enough water to make 1 cup.
Add the apples and water mixture to Cuisinart® Slow Cooker. Cover and press the on/off button to turn the unit on. Set time to 4 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed.
Use a potato masher to smash apples for a chunky applesauce, or purée the apple mixture in ceramic pot using a hand blender. Use a gentle up and down motion, moving the hand blender throughout the ceramic pot – do not lift completely out of the applesauce while blending. Season with sugar and/or cinnamon if desired.
*Some apples are more appropriate for applesauce. You may use all of one variety or mix to create your own blends. They may be peeled or not. For applesauce, try the following red varieties: McIntosh (blended with others), Elstar, Cortland, Fuji, Gala, Braeburn, Cameo, Criterion, Rome, Sierra Beauty, Spartan, Winesap, and
York Imperial. Green varieties good for applesauce include Pippin and Gravenstein
– they should be peeled first.
Note: To make Apple Butter from Apple Sauce, stir 1½ cups packed brown sugar into puréed Apple Sauce in slow cooker, along with 1 tablespoon ground cinna- mon, 1 teaspoon ground allspice, 1 teaspoon freshly grated nutmeg, and ½ tea- spoon ground cloves. Cook on Low without covering for 1 to 3 hours (time will depend on moisture of apples), until mixture is thick. Cool and place in jars to store in refrigerator.