I can remember my grandmother Rhoda standing over a kettle of apples all day stirring and cooking, stirring and cooking to make her traditional applesauce. I bet she'd be dancing on the peels if she found out about this modern day shortcut to a very good put-up applesauce. The brown sugar adds a hint of caramel flavor to the sauce which I prefer over granulated sugar which tastes a bit flat.
Added bonus, I'm working from home today so I'll get to enjoy the delectable autumnal aroma of baked apples and cinnamon! Happy Friday Everyone!!!
Slow Cooker Caramel Applesauce8 pounds tart apples, peeled and chopped (not to small of a chop)
1-2 lemons, juiced
1 1/2-cup golden brown sugar
1/2-cup corn syrup
1 4-inch cinnamon stick
1/2 teaspoon non-iodized salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Chop apples and place in crock of slow cooker. Toss with lemon juice as you go to acidulate the fruit to keep it from turning dark. Fill crock completely, the apples will shrink. Top with brown sugar, corn syrup, cinnamon stick, salt, cloves, and allspice. Cover and set on low for 8 hours or high for 4 hours. Stir occasionally, but not too often. Maybe once or twice during cooking. Process in a boiling water bath following current recommendations from Ball Blue Book 1997 by Alltrista Corporation.