Kajikit wrote:
> I just got a 6 quart crockpot and it occurs to me that it might be a
> good way to make nice applesauce without burning it or standing over
> the stove? True or false?

True! Also, here's a crockpot recipe for apple butter. It's good -
I've made it.


* Exported from MasterCook *

Apple Butter (Crock Pot)

Recipe By :Linda,

4 pounds apples (approximate)
2 teaspoons cinnamon
1/2 teaspoon ground cloves
sugar is optional, depending what kind of apples you use

During the afternoon or evening peel, core and slice the apples.
The slices do not need to be thin. Stuff as many slices in the crock
pot as you
can, put the lid on and cook them for 4 hours on the "high" setting.
Reduce the setting to "low" and let the apples cook overnight with the
lid on.

The next morning, the apples have cooked down and are a rich brown.
Then stir
in the spices to taste (see above) and let it cook on "high" for a few
hours
with the lid off to reduce some of the liquid.
I just use a whisk to "whisk" it smooth.
Then you can either use it, freeze it, or can it.

Source:
"rec.food.recipes - 8/14/04"

On Jan 27, 8:05*pm, "Dora" > wrote:
> Kajikit wrote:
> > I just got a 6 quart crockpot and it occurs to me that it might be a
> > good way to make nice applesauce without burning it or standing over
> > the stove? True or false?
>
> True! *Also, here's a crockpot recipe for apple butter. *It's good -
> I've made it.
>
> * Exported from MasterCook *
>
> * * * * * * * * * * * * *Apple Butter (Crock Pot)
>
> Recipe By * * :Linda,
>
> * 4 * * * * * * pounds *apples (approximate)
> * 2 * * * * *teaspoons *cinnamon
> * * *1/2 * * *teaspoon *ground cloves
> sugar is optional, depending what kind of apples you use
>
> During the afternoon or evening peel, core and slice the apples.
> The slices do not need to be thin. Stuff as many slices in the crock
> pot as you
> can, put the lid on and cook them for 4 hours on the "high" setting.
> Reduce the setting to "low" and let the apples cook overnight with the
> lid on.
>
> The next morning, the apples have cooked down and are a rich brown.
> Then stir
> in the spices to taste (see above) and let it cook on "high" for a few
> hours
> with the lid off to reduce some of the liquid.
> I just use a whisk to "whisk" it smooth.
> Then you can either use it, freeze it, or can it.
>
> Source:
> * "rec.food.recipes - 8/14/04"

How much does this make? (In cups, please.) I like to use apple
butter in baking, but it is rather costly.

Kajikit wrote:
>> > I just got a 6 quart crockpot and it occurs to me that it might be a
>> > good way to make nice applesauce without burning it or standing over
>> > the stove? True or false?

Homeade applesauce requires only like 15-20 minutes cooking at a
slooow simmer and some mashing to whatever consistancy you like....
there really isn't much effort/time involved, except for paring and
coring, which you'd need to do regardless. I think using a crockpot
for applesauce would more likely over cook the apples and unless one
adds an over abundance of lemon juice they'd likely turn brown before
they'd come up to temperature. I wouldn't, you'd ruin your apples.
Were I making homemade applesauce I'd want them as minimally processed
as possible, lumps are welcome, I'd add a basket of fresh berries...
otherwise you may as well go store bought.