Roasted Apple Sauce and Crock Pot Apple Butter


This is my new favorite way to make applesauce.  This technique creates a concentrated flavor of apples because there is no water necessary to roast the apples.  I cut the apples up and leave the skins and seeds in tact because there lies the natural pectin which gives the applesauce great body and taste. Using a ricer makes quick work of removing the skins and seeds after the apples are roasted – plus using this utensil gives the apple sauce perfect texture.

8 pounds apples, cut in quarters, leaving the skin and seeds

1/4 cup sugar or to taste

  • Preheat the oven to 350 degrees
  • Put all the apples in a deep roasting pan and roast for about an hour or until the apples are extremely tender
  • Let the apples cool
  • Spoon the apples into the ricer, removing the peels and seeds from the ricer after each pass, otherwise they will clog the holes.
  • Repeat until all the apples have been pushed through the ricer
  • Add sugar to taste


here are the apples just out of the oven

Crock Pot Apple Butter

I know this seems like a lot of sugar, but remember you only eat a tablespoon at a time.  Keeping the lid off during cooking will help the juices evaporate leaving behind perfect brown apple butter.  Your morning piece of toast will thank you.

9 cups applesauce – unsweetened

3 cups granulated sugar

2 teaspoons freshly grated nutmeg

2 tablespoons cinnamon

1 teaspoon ground cloves

  • Put all of the ingredients in a crock pot and stir
  • Cook on low for 8 hours or overnight with the lid off
  • Turn the heat up to high for 2 hours or until it reaches the desired consistency
  • Cool and store in the refrigerator in an airtight container

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