Orchard Applesauce

cuisine American
difficulty Simple
makes 4 cups


24 apples (or more), as many varieties as possible


  1. Cut the apples in half and remove the seeds and core. Do not peel.
  2. Slice the cored apple halves into three or four thick slices and cut each slice into thirds.
  3. Place all apples in a slow cooker set to low for eight hours. Alternatively, put the apples in a Dutch oven and leave in a 200 degree F (93 degree C) oven overnight.
  4. Run the apples through a food mill to remove the peels and improve consistency. Serve warm or refridgerate until ready to serve.


Kitchen Notes
This applesauce keeps for a week in the refrigerator. Stir into oatmeal, spread on buttered toast, serve alongside pork, or dig in with a spoon for a healthy, all natural back-to-basics snack. Avoid red delivious apples, they lack texture and taste. Fill recycled jars with this fall treat and give to friends and family.