Saturday, October 12, 2013

"Skinny" Applesauce

I made a batch of this applesauce today.
Oh My Word. I am at a loss as to describe how amazing it really is!!
It is like Fall, Christmas, and wonderfulness all rolled into one.
I called it "skinny" because it is sugar-free (unless you add a tiny bit of brown sugar), but I also left the skins on my apples. They cooked down so well in the slow cooker and then I pureed it quickly in the food processor.

"Skinny" Applesauce (source)
5 lbs. apples - cored and thinly sliced (I used mainly gala apples and 2 granny smith apples)
1 1/2 Tbsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
brown sugar (optional) - to taste
Layer apples in the slow cooker. Top apples with cinnamon, cloves, nutmeg, and brown sugar (if desired).
Cook on LOW 6-7 hours, until apples have cooked down and are soft. Whisk vigorously for a chunky-style applesauce. For a smooth applesauce, use an immersion blender or food processor to puree in small amounts. (Note: If using a food processor, only process a small amount and do not completely seal of the lid. Leave opening for steam to escape.)

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