Slow cooker cranberry applesauce
Applesauce is a staple in my pantry. Although I don’t like to eat it on its own (I’m not a pureed food kinda gal) and prefer to just bite into an apple, it makes an excellent binder and oil replacement in baking. So I tend to always have some on hand because, you know, a lot of baking takes place around here.
This cranberry applesauce recipe idea initially came to me after my husband brought home two gigantic bags of apples after visiting his folks in the Niagara region, where there is an abundance of apple orchards and family-run fruit stands. I love apples and I would typically gorge on them as they come in all their glorious, natural deliciousness. But, this was just too much for little ol’ me.
So, I chopped some up and threw them in the slow cooker along with a cup of cranberries I had stashed in the freezer. A couple of hours later and a quick zip through my Blendtec, and viola! This silky smooth, naturally sweetened and amazingly delicious cranberry applesauce was born. It’s sweet and cinnamony with a slight hint of tang from the cranberries. Perfection. And now, I really can’t say I don’t like to eat applesauce anymore.
I’ve made this three times since then and I love the flavour it gives to baked goods, like apple muffins, and other breakfast meals and snacks. I’ve even eaten it on its own because I’ve fallen in love with the silky smooth, melt-in-your-mouth texture and naturally sweet flavour. It would also make a great (and easy) holiday treat that you can store in jars and give to the hosts of all the parties and dinners you’ll be attending this season.
Give it a try and check back on Monday for a new breakfast recipe I’m going to share using this sauce. I promise it won’t disappoint!
P.S. You only have until Monday to enter the Nature’s Path holiday basket giveaway!
PrintSlow cooker cranberry applesauce
Yield: about 5 cups
Ingredients:
- 3 lbs apples, cored and roughly chopped (I used a mix of Macintosh and Golden Delicious)
- 1 cup fresh or frozen cranberries
- 2 tsp fresh lemon juice
- 1 tsp ground cinnamon
Directions:
- Place apples and cranberries in a slow cooker set to HIGH. Cover and allow to cook for about 2 hours, stirring occasionally. The apples should be soft and mushy.
- Turn off slow cooker and transfer mixture to a high-speed blender. Add the lemon juice and cinnamon. Blend on high for about a minute, until very smooth. While blending, you may need to allow some steam to escape through the top hole. At this point you can eat it as is, or if you would like it thicker, pour back into the slow cooker and cook on HIGH, uncovered, for an additional hour or until desired consistency is achieved. Store in the fridge.