Applesauce
78
d
eSSertS
3
pounds red apples*, washed
1
lemon, juiced
sugar, optional
cinnamon, optional
Makes about 5 cups
Core apples, but do not peel. Cut into 2-inch chunks. Mix lemon juice with
enough water to make 1 cup.
Add the apples and water mixture to Cuisinart
®
Slow Cooker; cover and cook on
Low for 4 hours until apples are soft. Slow Cooker will automatically switch to
Warm until ready to serve.
Use a potato masher to smash apples for a chunky applesauce, or purée the apple
mixture in ceramic pot using a hand blender. Use a gentle up and down motion,
moving the hand blender throughout the ceramic pot – do not lift completely out
of the applesauce while blending. Season with sugar and/or cinnamon if desired.
*Some apples are more appropriate for applesauce. You may use all of one variety
or mix to create your own blends. They may be peeled or not. For applesauce, try
the following red varieties: McIntosh (blended with others), Elstar, Cortland, Fuji,
Gala, Braeburn, Cameo, Criterion, Rome, Sierra Beauty, Spartan, Winesap, and
York Imperial. Green varieties good for applesauce include Pippin and Gravenstein
– they should be peeled first.
Nutritional information per ½-cup serving:
Calories 98 (5% from fat) • carb. 25g • pro.1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 2g • calc. 10mg • fiber 4g
Note: To make Apple Butter from Apple Sauce, stir 1½ cups packed brown sugar
into puréed Apple Sauce in Slow Cooker, along with 1 tablespoon ground
cinnamon, 1 teaspoon ground allspice, 1 teaspoon freshly grated nutmeg, and ½
teaspoon ground cloves. Cook on Low without covering for 1 to 3 hours (time will
depend on moisture of apples), until mixture is thick. Cool and place in jars to
store in refrigerator.
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