Applesauce

[marnie]

All moms face the issue of time vs diet. Here's a compromise. You can peel and core your apples, which are bountiful at this time of year, put them in a slow cooker at night and have applesauce in the morning.

I can't tell you what difference the taste is. I don't add sugar. You can taste and add some at the end, but I don't think you need it.

Mix up your apples. Honeycrisp, MacIntosh, Empire and Cortland are great.

This tastes so much better than the jarred variety. You actually taste the apples.

If you have the patience, can it, like I do. Otherwise, just serve up with pancakes, as a side for lunch or with pork chops for dinner.

Enjoy.


Applesauce
A mix of apples is desired here. A combination of McIntosh, Empire and Cortland work well together.

10-12 apples, peeled, cored and quartered
2 tablespoons lemon juice
2 tablespoons cider
Dash of cinnamon
Sugar or sugar substitute (optional)

Place apples in slow cooker and toss with the lemon juice, cider and cinnamon. Cook on high for 3 to 4 hours or on low for 6 to 7 hours.

Purée with a hand-held immersion blender. Taste. Add sugar if needed.

This will keep in the refrigerator for 2 weeks; or you may preserve using canning instructions from websites such as www.pickyourown.org/applesauce.htm.