Which means it’s time to experiment with apple recipes! It’s been years since I last made applesauce, and I wanted to play around with it. I went a little crazy with the discount bags of bruised apples at the grocery store, so apple butter is next on the list.
This batch of applesauce was 8 assorted “red” apples (Honeycrisp, Gala, I think there was a Fuji in there maybe…?) and 3 Granny Smith, peeled and sliced; 1/4 c lemon juice; 1/2 c water; ground cinnamon; honey. I cooked it on high for four hours, then stirred it well to break up the few remaining chunks.
Verdict: too much lemon juice! I’ll do, at most, half that next time, because this time I had to add a fair bit more honey at the end to balance it out. I do like the brightness of flavour that the lemon juice adds, though.
The cinnamon and honey were eyeballed amounts; I measured with my heart. I might try using a cinnamon stick next time instead of ground!
I’d give this batch a 7.5/10, but eating it warm with vanilla ice cream boosts it to a 9/10.
Any autumn fans here with fun apple recipes for the slowcooker?
by juniperandmulberry
1 Comment
Apple pie filling! We use the recipe that comes with Reynolds slow cooker liners but we replace the flour with tapioca because we’re gluten free. So good with a lil vanilla ice cream