Slow Cooker Carmel Applesauce

Who says working girls don't have time for canning? This morning, before work, I peeled and chopped 8 pounds of apples to make a remarkably easy applesauce. The apples go in the slow cooker with brown sugar, corn syrup, a cinnamon stick, cloves, and allspice. Low for 8 hours or high for 4 hours, stir once or twice. The cooker will shut off but the sauce will stay warm and ready for boiling water processing when I am done with work! How easy is that?

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 Applesauce

8 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.