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))
Cuisine
Snack
Steps
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!
