There’s no after-school snack quite like applesauce. This recipe from the US Apple Association is the perfect use of any lunchbox rejects. Slow cooking mealy or bruised apples intensifies their flavor and leaves you with a delicious, healthy treat.
4 hours 20 minutes
● 3 pounds apples, peeled and cut in chunks
● 1/2 cup sugar, optional
● 1 tablespoon fresh lemon juice
● 1 teaspoon vanilla
● 1 pinch salt
● Optional toppings bar ingredients:
o Flax seeds
o Hemp seeds
o Toasted walnuts
o Sesame seeds
o Dried cranberries
o Dried cherries
o Fresh berries
o Pumpkin Pie spice
o Maple syrup
Place the peeled apple chunks in the slow cooker and sprinkle with sugar, lemon, vanilla and salt, then stir to mix. Cover the cooker and cook on low for 4 hours.
Remove lid and use a potato masher to coarsely mash the apples, of if you want a smooth sauce, you can puree in a food processor or blender. Be careful when handling the hot apples and juice. Cover the lid of the processor or blender with a folded towel and hold it closed as you turn on the machine.
Transfer the applesauce to sterilized jars and let cool, then cover and refrigerate for up to two weeks.
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