Ingredients
- 7-8 apples I used a mixture of Fuji, Granny Smith & Gala — approximately 4 – 5 lbs. (weight before coring) – (approximately 3 – 31/2 lbs. after coring and peeling)
- 1/2 cup granulated cane sugar or 1/4 cup palm sugar to taste - omit for "natural" applesauce
- 2 tsp. cinnamon only for apple butter
- 1/8 tsp. cloves only for apple butter
- 1/4 salt optional
Instructions
- Wash, peel and core the apples.
- Cut into quarters and place in a crockpot or large stockpot with 1/2 inch of water in the bottom.
- Cook covered on low for several hours, testing with a fork until the apples begin to fall apart (stir periodically, especially if using a stockpot).
- When they are able to be easily mashed with a fork or potato masher, break the large chunks apart and add sugar and spices, if using. Depending on the apples you use, more or less sugar may be needed (more tart apples require more sugar for balance).
- Continue to cook until there are no more large chunks of apple, then puree for applesauce or continue to cook a bit longer until the mixture has turned a rich, dark brown color, if making apple butter. Use a whisk or hand blender to purée the apples until completely smooth.
- Uncover the pot and continue to cook until the mixture has reduced to the consistency of apple butter. Remove from heat or turn off the crockpot and allow to cool before canning or storing in sealed containers.
- Enjoy with a delicious loaf of your favorite fresh, gluten-free bread!
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.