Prep: 25 min. Cook: 6 hours
8 servings plus leftover
5 pounds apples, peeled and sliced (about 13 cups)
3/4 cup packed light brown sugar
2/3 cup unsweetened apple juice
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1 tablespoon vanilla extract
In a 5- or 6-qt. slow cooker, combine the first five ingredients. Cook, covered, on low 6-8 hours or until apples are soft.
Add vanilla; stir to break up apples. Reserve 3/4 cup applesauce for Double-Duty Applesauce Mini Muffins. Serve remaining applesauce warm or refrigerate and serve cold.
Freeze option: Freeze cooled applesauce in freezer containers. To use, thaw in refrigerator overnight.
2/3 cup: 211 calories, 1g fat (0 saturated fat), 0 cholesterol, 7mg sodium, 54g carbohydrate (48g sugars, 4g fiber), 0 protein.