Slow Cooker Spiced Applesauce
Slow Cooker Spiced Applesauce could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. This recipe makes 10 servings with 150 calories, 1g of protein, and 1g of fat each. For 95 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Many people made this recipe, and 142 would say it hit the spot. This recipe from Completely Delicious requires ground nutmeg, apples, ground cinnamon, and ground cloves. It works well as a side dish. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 37%, this dish is not so amazing. If you like this recipe, take a look at these similar recipes: Chai-Spiced Slow Cooker Pear Applesauce, Slow Cooker Spiced Wine + 12 Days of Giveaways {Day 3: KitchenAid Slow Cooker}, and Slow Cooker Applesauce.
Servings: 10
Ingredients:
3/4 cup (178 ml) water or apple juice
6 pounds (2.7 kg) apples, sliced into quarters
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Equipment:
food processor
sieve
slow cooker
ladle
Cooking instruction summary:
Place the quartered apples in a large slow cooker (16 quart or more). Cover and cook on "low" for 6-8 hours, stirring every hour or so. As the apples cook down they will shrink.During the last few hours of cooking, stir in the cinnamon, nutmeg and cloves. When the apples are fully cooked, pass the mixture through a food mill to remove skins and seeds. Alternately, you can puree it in a food processor and pass it through a mesh strainer.Ladle the applesauce into sterilized jars, leaving 1/2 inch headspace. Cover with lids and screw on bands. Process in a waterbath for 15 minutes (pints) or 20 minutes (quarts).Let cool completely and make sure the jars are sealed before storing in a cool dark place, like a pantry.
Step by step:
1. Place the quartered apples in a large slow cooker (16 quart or more). Cover and cook on "low" for 6-8 hours, stirring every hour or so. As the apples cook down they will shrink.During the last few hours of cooking, stir in the cinnamon, nutmeg and cloves. When the apples are fully cooked, pass the mixture through a food mill to remove skins and seeds. Alternately, you can puree it in a food processor and pass it through a mesh strainer.Ladle the applesauce into sterilized jars, leaving 1/2 inch headspace. Cover with lids and screw on bands. Process in a waterbath for 15 minutes (pints) or 20 minutes (quarts).
2. Let cool completely and make sure the jars are sealed before storing in a cool dark place, like a pantry.
Nutrition Information:
covered percent of daily need
