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Sarah's Applesauce

Reviewed: Oct. 14, 2012
I, too, used my trusty crock pot to make this. I actually used 5# of apples (from a pick them yourself orchard) and used a mix of Granny Smith's, Pink Ladies and old-fashioned Winesaps. Since the Granny Smith's and the Winesaps are pretty tart, I went ahead and used a 'heavy' cupful of sugar. I also used the juice and zest of one lemon, plus about 1 1/2 tsp of cinnamon. I ALSO add a scant tsp of sea salt. It is important for flavor. The lemon doesn't make it more tart but just rounds out the flavor. I also only used about 1/2 cup of water, as it doesn't boil away in a crock pot. It cooked all afternoon. My kitchen smelled like apple pie the entire time. They cooked down perfectly after about 5 hours, no mashing needed. I froze about 3/4 of this batch in 3 smaller containers. I am going to make another batch very soon, using only Pink Ladies and Winesaps...and I am going to add cinnamon red-hots to this batch for an autumn holiday treat. (I'll cut back on the sugar and won't be using any ground cinnamon. I've done this before and ALL the kids love it. Just don't get carried away in the amount of red-hots you add. They call them that for a reason! I will add about 1/2 TBSP of red-hots per pound of apples. I'll taste it about halfway through, and add more if needed. I will still use the lemon and zest. (We go through a LOT of applesauce, so while the apple season lasts I will probably end up making at LEAST a dozen batches of this size, most to be frozen for the year.
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