Slow Cooker Mulling Spiced Applesauce
Recipe type: Side Dish, breakfast, dessert
Serves: 2 Quarts
  • 1 teaspoon apple cider vinegar
  • 4 Granny Smith apples
  • 8 large tart-sweet apples, such as Gala, Fuji, Braeburn, or Honeycrisp
  • 2 to 4 tablespoons sugar (I like to use raw sugar, but granulated works just as well)
  • 1 tablespoon mulling spices, tied in cheesecloth or tea bag*
  • ¼ teaspoon ground cinnamon, or to taste
  1. Mix the vinegar and one gallon cold water in a large bowl. Peel the apples and place them in the vinegar water as soon as they are peeled. Cut the apples in half lengthwise and scoop out the core with a melon baller. Put the cut apples back into the vinegar water until needed. When finished coring, remove the apples from the water (discarding the water), cut into 1-to 2- inch chunks.
  2. Toss the apples in the slow cooker with 2 tablespoons of sugar. Cover the cooker and cook the apples on low for 6-8 hours, or on high for 3-4 hours, or until the apples are completely tender. Stir the apples with a wooden spoon--they should immediately collapse and form a chunky sauce.
  3. Nestle the mulling spice satchel in the applesauce, cover, and cook for an additional hour. Remove the mulling spices, and smash and smoosh the apples against the inside of the pot until the sauce is your desired texture. Add cinnamon and additional sugar to taste.
Recipe by Spoon With Me at