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6 large, firm, flavorful apples (such as Fuji, Cortland, Baldwin or Granny Smith) stemmed and quartered (see note)
1 1/2 cups dried apple rings, each ring cut into 4 pieces
1/3 cup granulated sugar
Finely grated zest and strained juice of 1 large lemon
1 cup apple cider
1 (3- to 4-inch) cinnamon stick
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Place apples, dried apple rings, sugar, lemon zest and juice, cider, cinnamon stick, nutmeg, cloves and ginger in the slow cooker. Cover and cook on low for 5 to 6 hours or on High for 3 hours until apples are very tender.
Discard cinnamon stick and use a slotted spoon to transfer apple solids to food mill or food processor. Puree and add enough cooking juices to achieve the desired consistency. Makes 4 to 5 cups.
Note: If you are using a food processor to purée the fruit, core and seed the apples before cooking.
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