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This week, the #SundaySupper tastemakers are all about preserving summer harvest. My main method of preserving summer bounty is freezing (fresh herbs, pesto, blackberry chia seed jam) but over the past couple of years, I’ve begun to get into canning. Making strawberry jam with my daughter and mom is a favorite for early summer while I turn to homemade apple butter in late summer or early fall.

Apple season is just starting near me and will continue for the next couple of months and I’m super excited about going apple picking again. While apple butter is definitely on the list to make, so is homemade apple sauce, which the little ones and I eat in huge quantities and I then freezer for winter months.

Slow Cooker Cinnamon Apple Sauce

Slow Cooker Cinnamon Apple Sauce


by Books n’ Cooks

Ingredients:

  • 3 lbs. apples (~12 apples), peeled, cored and cut into 1-inch chunks
  • 1 orange, juiced and zested
  • 1/3 c. granulated sugar
  • 1 Tbs. cinnamon

Combine apple pieces, orange juice, orange zest, sugar, and cinnamon in a slow cooker. Set on high and cook for 4 hours,  stirring every hour or so to ensure that all of the apples cook completely.

Allow to cool slightly before mashing or pureeing to desired consistency.

Store in an airtight container in the fridge.

For long term storage, freeze in airtight containers.

Slow Cooker Cinnamon Apple Sauce_Pint

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For more ideas on preserving your summer produce,
check out the recipes below.

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