Easy Crockpot Applesauce Recipe {Video} (2024)

FAQs

What is the best apple to make homemade applesauce? ›

The best apples for applesauce are whatever apples you have on hand and need to use up. However, if you have a choice, we recommend using a combination of sweet and tangy varieties for the best flavor. Popular sweet varieties include Honeycrisp and Fuji, while popular tangy varieties include Granny Smith and Braeburn.

The mellow sweetness of toasted sugar adds complexity. Apple cider vinegar helps brighten cooked fruit. Using skin-on fruit improves both flavor and color in the finished product. Aromatics like cinnamon, orange peel, and rose water intensify the flavor of the apples.

Sometimes we accidentally add too much water to our recipe, or the apples produce more juice than anticipated which leaves us with watery applesauce. Luckily, it is so easy to thicken homemade applesauce. We just need to cook it longer to help the water evaporate.

Conversation. What kind of apples does Mott's use for applesauce? a) Golden Delicious.

The pectin in the apple skin and seeds makes it thick and glistening even before any sweetener is added. (Sometimes the skins can even add a lovely rosy hue.) It tastes even more richly of apple than the usual stuff you make with peeled, cored and diced fruit. And…it's easier on the cook.

How can I customize my applesauce? Whether you're starting with jarred applesauce or making your own, there are so many flavors that complement it. Try sprinkling it with warming spices like cinnamon, ginger, allspice, or pumpkin pie spice. Or mix in a dash of vanilla extract.

Try adding spice to the applesauce: cayenne pepper and grated ginger go nicely with cinnamon and nutmeg. Chili flakes will also elevate the applesauce with a sensational taste. Another fun grownups-only idea is to add a splash of whiskey to warm it up.

The soluble fiber in applesauce, in the form of pectin, can be helpful in treating digestive issues, such as diarrhea and constipation. It can help to neutralize the effects of irritable bowel syndrome. Pectin also acts as a prebiotic, which feeds good gut bacteria and promotes good digestive health.

Obviously you don't want apples with an al dente bite, but did you know it's possible to overcook them? "Apples lose their flavor rapidly when cooked too long," says Martinez.

How do you fix too much cinnamon in applesauce? The only way to neutralize too much cinnamon is to add more of the main ingredients. Avoid adding other spices, which will conflict with the cinnamon. Add more apples, vinegar and sugar instead.

Why did my homemade applesauce turn brown? ›

Enzymes. Enzymes are naturally occurring substances in foods that promote the normal ripening process. Enzymes in apples cause oxidation (browning) when cut surfaces are exposed to air. This can occur when the apples are peeled or during the canning process.

Add a slurry at the end.

A slurry is a mixture of flour and water, whisked together until smooth and added towards the end of cooking; it's a super-simple way to thicken any soup. For slow cooker soups, add your slurry with at least 30 minutes of cook time left so that the raw flour can cook and thicken the soup.

A cornstarch slurry is a mixture of a cold liquid with cornstarch. It is used as a thickening agent, and is particularly common in Asian sauces. As a rule of thumb, dissolve 2 parts cold water and 1 part cornstarch. Add the slurry to your sauce as it simmers in the slow cooker.

You can also pass the sauce through a mesh strainer to separate the skins from the sauce. 7The applesauce will thicken a little as it cools, but if it seems too watery, place the applesauce back into a pot and simmer until reduced a little.

Gala. A crisp, sweet apple with a mild flavor, Galas have yellow-orange skin with red striping. They're among the best apples for applesauce, salads, eating out-of-hand, and pressing into cider.

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

I recommend using Golden Delicious, McIntosh, Fuji, or Gala. Don't use Granny Smith; they are too tart and firm for this recipe. Weigh your apples before coring and chopping.

The best apples for puree are those with a flesh that breaks down easily. McIntosh and Cortland are two great choices. Golden Delicious and Gala are idea for getting all the natural sugars you can in the puree. You'll be cooking the apples down so sweetness and softness are key.