It sounds very easy. I will have to put lots of cinnamon in there. We love cinnamon in our family.

I posted on this yesterday on another thread. I was looking for an easy applesauce recipe. This sounds like it's it. I am trying to picture just how much this will make though...Thanks!

i would recommend just simmering a whole bunch of cored apples (peeled or not) for about 8 hours.

then mash them with a potato mash for a rustic feel, or let it cool down and put it in a blender for the store bough smooth consistancy.

i would never add anything to my applesauce, even cinnamon.

i love the fresh flavour of my apple sauce.

and if you pack it into an old pasta jar when its warm, the bottle will tighten up after its closed and it can last months in the fridge without any preservatives, the apple sauce wont even be oxidized.


****use fuji apples for the best applesauce.

Wouldn't cooking the apples for 8 hours really just process all the nutrients right out of those healthy orbs? I mean just think about it.

I find there is a difference in flavors between mashed apples and applesauce. But if it is mashed apples you want - steam in skins, peel, core and mash - at least you will still have the nutrients.

I wouldn't even use a crockpot for apples for that length of time.