Cuisinart PSC-650 - Manual (Page 80)

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Applesauce
pounds red apples*, washed
lemons, juiced
sugar, optional
cinnamon, optional
Makes about 7 cups
Core apples, but do not peel. Cut into -inch chunks. Mix lemon juice with
enough water to make cup.
Add the apples and water mixture to Cuisinart
® Slow Cooker. Cover and press the
on/off button to turn the unit on. Set time to hours and press Low; slow cooker
will automatically switch to Warm when cooking time has elapsed.
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 serving (½ cup):
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 ½ cups packed brown sugar
into puréed Apple Sauce in slow cooker, along with tablespoon ground cinna-
mon, teaspoon ground allspice, teaspoon freshly grated nutmeg, and ½ tea-
spoon ground cloves. Cook on Low without covering for to hours (time will
depend on moisture of apples), until mixture is thick. Cool and place in jars to
store in refrigerator.