Cider mills, donuts, hayrides, crunchy leaves! Who’s ready for fall?
As the crisp, cool autumn air blows in, we can’t help but “fall” in love with all the comforts of the season we’re ready to enjoy. (And fall means Christmas is around the corner!)
Apples are so iconic. Reds, greens, in-betweens – they reflect the beauty of the changing leaves that paint Michigan’s landscape during the harvest season, though many varieties are available year-round. Markets and roadside stands beautifully display the vast array of colors, shapes, sizes and sweetness that characterize these juicy gems! And there are so many ways to use them: raw, dipped in chewy caramel, or made into apple butter, fritters, cookies, muffins, pies, tarts, strudels, cakes (watch for our delicious apple coffee cake recipe), dumplings … I mean the list could go on and on and on! And on. But one classic that has us particularly excited is this recipe for homemade APPLESAUCE.
The great thing about applesauce is that you can enjoy it chilled or warm, so it is great any time of the year. Still … when the air starts to turn, there’s just something so thrilling about the aroma of cinnamon and apples melting together into a perfect blend of happiness!
Aside from preparing the apples, this recipe cooks itself in the crock pot; does it get any better than that? We think not! So without further ado …
MOTHER’S CROCKPOT APPLESAUCE
– 8-10 tart apples*, peeled, cored, sliced (Granny Smith work great.)
– 1/2 c. water
– 1/2 c. sugar or 1/4 c. Splenda
– 1/2 tsp. salt
– 1/2 tsp. cinnamon
– 1/4 tsp. nutmeg
– 1 tsp. vanilla or almond extract
– 1 T. butter or margarine
1. Place apples in slow cooker along with water, sugar, salt, cinnamon and optional nutmeg.
2. Cover and cook on low heat for 4-5 hours.
3. Remove cover, turn off heat and stir in vanilla (or almond extract) and butter.
Serve warm or chilled, according to preference.
*submitted by Dorothy Doak
The recipe above yields a slightly tarter flavor, which is so delicious! But if you prefer your awesome sauce sweeter, try using a red variety apple. Omit the sugar altogether if you are looking to enjoy the fresh flavor in a refined, sugar-free version.
Cooked low and slow, this applesauce becomes the perfect chunkier, rustic texture just from stirring in the extract and butter. But if you prefer your sauce smoother, feel free to use an immersion blender or food processor to puree.
SHARE WITH US
Take some time to smell the … APPLES! Visit your local orchard or farmer’s market, pick up a few extra fresh
donuts apples to take home and give this sauce a swirl! Be sure to snap a picture once you’re all cozy with a bowl of this aromatic, homemade applesauce from Bronner’s Flavorful Favorites Cookbook, 2nd Edition and share with us: @BronnersChristmas on Facebook and Instagram, or @BronnersXmas on Twitter!