Slow Cooker Cinnamon Applesauce Recipe
When it comes to a creamy, smooth and flavorful applesauce, my family is all about homemade. Sure, you can buy the jarred and canned versions at your local grocery store, but trust me…NOTHING is as good as homemade.
The easiest way to make your own apple sauce is by utilizing your slow cooker (crockpot) to make it. I don’t have actual measurements for my recipe, but I will give you a general idea on how to make it. You’ll want to do some taste-testing along the way to get the ground cinnamon and sugar to your own personal liking.
I use a large slow cooker when I make it and I add about 4 cups of hot water into my vessel. I then add 2-3 teaspoons of lemon juice. I peel, core and chop my apples, placing them into the vessel as I go along. I fill it up pretty full since I cook and bake in bulk. As the apples cook down…they make more fluid (water), so don’t over do it with water. If I had to guesstimate, I use a ratio of 3 to 1 (apples to water). Turn the slow cooker on high heat, cover and let the cooking process begin.
Every 40-45 minutes I remove the lid and give everything a good stir. Cover and let it continue to cook. You can cook everything over low heat which takes longer, so I do mine over high heat and it’s done in about 3 hours (max). During the last 15 minutes of the cooking process I add in my granulated sugar. I do this completely by taste-testing since my family likes a moderately-sweet apple sauce. Stir in your desired amount, cover and let cook for 15 minutes to dissolve the sugar. Remove the lid. Stir in the ground cinnamon. Again, I taste-test…but I normally add about 2 1/2 tablespoons.
I then spoon my cooked apples into a large blender container. Cover. Blend on low until smooth and creamy. Some people like theirs chunky, but my family prefers smooth. Once done, I use my wide-mouth funnel to ladle the freshly-made applesauce into glass mason jars (if I’m canning) or into plastic freezer containers (if I’m freezing it).
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Freezing Method: You’ll want to let it cool down to room temperature. Cover the container, label and then freeze.
Canning Method: I use a water bath canner and home-can it according to the processing instructions in my canning recipe handbook. You’ll need a waterbath canner, mason jars, rings, seals and some accessories to use this method.
Looking for a new slow cooker? I have three of them and use them all of the time. The last two that I got…I purchased from Amazon and love them!
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