Ingredients
6 -12 apples
1/4 teaspoon allspice
1/8 - 1/4 teaspoon clove
1/2 - 3/4 teaspoon cinnamon
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Enameled Dutch oven for braising, bread baking, stewing
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Peel, core, and spiral-slice apples in seconds — pie prep
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled Dutch oven for braising, bread baking, stewing
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Peel, core, and spiral-slice apples in seconds — pie prep
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Estimate which slow cooker the drawerful of apples in the fridge will fit into. Note1: Wrinkled apples are not necessarily "bad". Granny Smiths can look nearly new but be mealy and browning under the skin (toss them), while Braeburn and especially Gala apples may look terrible, but the flesh is still unblemished and evenly colored. Cut out any bad spots, and often an apple browning on one side is fine on the other half. Use the other half. A slow cooker will hold this at 180F or higher for the first couple of hours, then at least 140 for a long time after that. After you cook, mill/sieve, season, cook and reduce by a third, there isnt much original apple shape left. Don't be obsessive. :-). Note 2: The flavor is in the peel, the pectin is in the core and the sugar is in the flesh. Don't peel or core the apples, just wash them, remove the stems and loose seeds, then cut out the "flower" parts opposite the stems, there tends to be powdery dirt and mold there. re note 2: Wash the apples, quartering most of them. Pick out any loose seeds. Toss the quarters in the slow cooker. Quarter and add the others if it looks like they will fit, otherwise set them aside. Set the cooker on high for at least an hour or two. Quarter and add any apples that did not fit, forcing them below the surface. Cook on high an additional hour or two. Skip this step if there were no extras. Place a food mill over a large bowl and ladle a portion of apples into it. Crank them through using downward force on the crank, reversing now and then to clear the screen. Pick out the seeds as you go. Repeat until all apples have been milled. You can use a sieve, but it will take a while. Discard the flakes of skin, seeds and stringy bits. Clean the mill IMMEDIATELY, the pulp is acidic and will stain the plating and rust any exposed steel. Blend the "applesauce" smooth with the stick blender if it makes you feel good. Clean the blender too. Dump them back into the slow cooker. Add: 1/4 tsp allspice, 1/8 - 1/