6 pounds of apples (use several different varieties and try to use more sweet apples than tart)
the peel from a small lemon (use a vegetable peeler to take it off and try to remove in one whole piece so it’s easier to find when the applesauce is cooked)
juice of half a lemon (2-3 teaspoons)
3 cinnamon sticks
pinch of allspice
Instructions
Peel, quarter and core all the apples. Save a large piece of peel from a red apple to include in the slow cooker. It will add a beautiful rosy color to the sauce. Place the apples, reserved piece of apple peel, lemon peel, lemon juice, cinnamon sticks and pinch of allspice (if you’re using that) in the slow cooker insert. Cover the slow cooker and set it to LOW. Cook for 5-6 hours until apples are super soft.
Before you stir or mash the apples, remove the apple peel, lemon peel and cinnamon sticks. If you like a super smooth applesauce, blend with an immersion blender. I like it more chunky, so I just stir the apples with a wooden spoon or a large whisk.
Store in the refrigerator for up to two weeks or freeze for up to two months.
Notes
To prepare in the oven, place all ingredients in a nonreactive Dutch oven or enameled pot, cover and bake for 1 ½ hours at 350 degrees. Remove peels and cinnamon sticks before mashing apples.
Recipe by Pamela Salzman at https://pamelasalzman.com/unsweetened-slow-cooker-applesauce-recipe/