I have always made applesauce on the stove-top, but I had to use the slow cooker for this year's Thanksgiving dinner. I used a combo of Gala, Honeycrisp, Jona Gold and Grannysmith.I don't care for pumpkin pie spice, so I just added a cinnamon stick. It came out really good, although as another reviewer mentioned, the color was a bit dark. For those complaining that it was too sweet or too watery, I have a suggestion; from years of trial and error, I make it a habit to taste the apples before adding any amount of sugar or water. I have used apples that were so sweet and juicy, they barely needed anything added and I have used apples that were dry and not very sweet and had to add more sugar and water than called for. If you can find them, try Jazz apples. I discovered these gems last summer in a grocery store. They were sold in a 3 pound bag. They make the absolute best applesauce. I had to keep the fridge stocked with it for months per DH's request. They are not always available here, but when they are, I stock up and make batches to freeze.
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I have always made applesauce on the stove-top, but I had to use the slow cooker for this...