• 8servings
  • 10minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsFluorine, Silicon, Phosphorus

Ingredients Jump to Instructions ↓

  1. 12-14 medium, tart cooking apples (about 16 cups chopped)

  2. 2 cups cider or apple juice

  3. 2 cups sugar

  4. 1 tsp. ground cinnamon

  5. 1/8--1/4 tsp. ground cloves (add 1/8 tsp. cloves first; taste about halfway through the cooking time to decide if you want to add the other 1/8 tsp.)

Instructions Jump to Ingredients ↑

  1. Directions 1. Core and chop the apples. Do not peel them. Combine apples and cider in your slowcooker.

  2. Cover and cook on Low 9-12 hours, or until apples turn mushy and then thicken.

  3. Puree apples in a food mill or sieve.

  4. Return pureed mixture to your slow cooker.

  5. Add sugar, cinnamon, and cloves and mix together well.

  6. Cover and cook on Low 1 hour.

  7. Tips:

  8. A. This will keep several weeks in your refrigerator. You may also can or freeze it.

  9. B. This is good on bread or toast. Or use it as a topping over ice cream. Or try it as a filling for apple turnovers.

  10. Variation:

  11. For a thicker finished product, drop Step 6 and do this instead:

  12. Cover and cook on High 6-8 hours, stirring about every 2 hours.

  13. Remove the cover after 3 hours so that the fruit and juice can cook down and become thicker and more concentrated.

  14. Spoon into hot sterilized jars and process according to standard canning methods.

  15. Dorothy VanDeest Memphis, TN (Crock Pot Recipe)


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