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Wednesday, October 31, 2012

2012: Eat and Repeat - Slow Cooker Applesauce

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 I suppose it would have been the logical thing to recreate the chicken wings or the pulled pork after our 2012: Eat and Repeat Challenge visit to Bogart's Smokehouse. To be honest, I don't even know where to begin to recreate the wings--I'd rather just return for the real stuff!--and I've made a few different pulled pork recipes lately, so I decided to branch out. Besides, it's fall and apples are in abundance. As I write this, I think I have over two dozen apples hanging out in my fridge! Making applesauce was a given!
The applesauce at Bogart's was okay--certainly nothing to write home about--so rather than recreate it precisely, I set out to make homemade applesauce that was even better. At least a few times every autumn growing up, my mom would make homemade applesauce on the stovetop. My brother and sisters and I went crazy for the stuff which was warm and heavily spiced with cinnamon and melt-in-your-mouth chunks of apples. With this version in mind, I set out to make mine, but in a slow cooker instead. I kept the peels on my apples for a greater textural contrast but if you prefer a smoother applesauce, you can peel the apples first. This is actually pretty low in sugar and cinnamon, allowing the flavor of the apples to really shine (so pick your favorite variety!), but you can always add more to taste. I loved this warm over vanilla ice cream and straight from the fridge!
One Year Ago: Creamy Cauliflower Soup with Havarti Croutons
Two Years Ago: Pumpkin Granola Bars
Three Years Ago: Stuffed Acorn Squash
Slow Cooker AppleSauce

-9 apples, cored and sliced (peel if desired)
-2 tbsp brown sugar
-1 tsp cinnamon
-juice from 1 lemon

1. Place apples in slow cooker. Top with brown sugar, cinnamon, and lemon juice.
2. Cook on low for 6-7 hours. Use an immersion blender to blend to desired chunkiness. Season with additional cinnamon if desired.
3. Serve warm or store in an airtight container in the fridge.