Specifications

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Applesauce

4 pounds (1.8 kg) red apples*, washed

2 lemons, juiced

sugar, optional

cinnamon, optional

Makes about 7 cups (1.75 L)

Core apples, but do not peel. Cut into 2-inch (5 cm) chunks. Mix lemon juice with

enough water to make 1 cup (250 ml).

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.

Nutritional information per serving [½ cup (125 ml)]:

Calories 98 (5% from fat) • carb. 25g • pro. 1g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 2g • calc. 10mg • ﬁber 4g

Note: To make Apple Butter from Apple Sauce, stir 1½ cups (375 ml) packed brown

sugar into puréed Apple Sauce in Slow Cooker, along with 1 tablespoon (15 ml)

ground cinnamon, 1 teaspoon (5 ml) ground allspice, 1 teaspoon (5 ml) freshly

grated nutmeg, and ½ teaspoon (2 ml) 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.

deSSertS