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Slow Cooker Cinnamon Ginger Applesauce

Slow Cooker Cinnamon Ginger Applesauce

*Recipe Notes: If you have a large slow cooker (6 quart), then you can double the recipe.  You can also leave out the ginger if you want to make cinnamon applesauce instead of cinnamon ginger applesauce!  If you make it with the ginger, it’s best served warm.  Some of the best apples for making applesauce out of are Fuji, Golden Delicious, Granny Smith, Jonagold, Jonathan, Mcintosh, and Gravenstein.

Makes about 4 1/2 cups

3 pounds apples, peeled, cored, and thinly sliced
3/4 cup water
3 tablespoons fresh lemon juice
1/3 cup light brown sugar, packed
1 inch piece fresh ginger, peeled and grated
2 teaspoons ground cinnamon
1 teaspoon ground ginger

1. Put all the ingredients into a slow cooker, cover, and cook on low heat for 7 to 9 hours, stirring once half way through the cooking time to break up the apples.

2. After cooking, the apples should be tender are starting to break down, stir the apples, breaking up any remaining large chunks, until it reaches your desired consistency, using a fork or potato masher. If you want smooth applesauce you can process it in a blender or food processor, or use an immersion blender. Transfer the applesauce into mason jars and store in the refrigerator.

If you want to freeze your applesauce:
Let the applesauce cool to room temperature, then pour it into Ziploc freezer bags, or other freezer appropriate containers and put it in the freezer.

If you want to can your applesauce:
1. Bring water to a boil in a boiling water canner. Set the bands aside. Heat the jars and lids in simmering water until you are ready to use them (do not let the water come to a boil).

2. Ladle hot applesauce into the hot jars, leaving 1/2 inch headspace. Remove any air bubbles, then wipe the jar rims clean. Top the jars with the hot lids, then screw on the bands until they are fingertip tight.

3. Process the jars in the boiling water canner for 20 minutes, adjusting your processing time for altitude if necessary. (I have to add 10 minutes to my processing time due to our altitude here in Utah!)

4. Remove the jars from the boiling water canner and let them cool. Check the lids to make sure they have sealed after 24 hours. (The lids should not flex up and down when the center is pressed.)