As promised the recipe for my Slow Cooker Cranberry Applesauce. This apple sauce is perfectly sweet yet deliciously tart. Be sure to adjust your sugar level based on the sweetness of your apple. This recipe is easily paleo friendly by using stevia, honey, brown sugar or coconut palm as the sweetener. Play around with it and be sure to let me know your results in the comments.
Slow Cooker Cranberry Applesauce
12 ounces fresh cranberries
8 janigold apples, peeled, cored, and diced.
3/4 cup organic unrefined cane sugar
1/3 cup organic apple juice
juice of 1 fresh lemon
juice from 1/2 of a fresh orange
1 tablespoon pure vanilla extract
pinch of ginger
pinch of nutmeg
pinch of ground cloves
1 teaspoon ground cinnamon
Check out a simple canning tutorial courtesy of Youtube + Allrecipes
- Add diced apples and cranberries to slow cooker. Cover and cook on high for 3 hours stirring 1 or 2 times per hour. Add sugar, apple juice, vanilla, lemon juice, cinnamon, ginger,nutmeg, and cloves. Cook for another 2 hours on high heat. Then reduce heat to low and slow cook an additional hour and a half..
- Carefully ladle hot mixture into prepared pint jars leaving 1/4 inch head space. Process for 15 minutes in a boiling water canner.
