Prime Candidates for this Recipe

A recipe post, for two reasons.  First, this is a fantastic recipe, and a very easy way to impress your friends and families.  Second, I haven’t had time to write about anything important but was sick of seeing my last (unhappy) post on top here.  This is my mother’s recipe, I only take credit for the few notes and suggestions at the end.

8 to 10 large apples, peeled cored and sliced or cut in chunks
1/2 cup water
1 teaspoon cinnamon
1/2 to 1 cup sugar (may not be needed)

Put all ingredients in to crock-pot. Cover and cook on low 8 to 10
hours. (High: 3 to 4 hours).

Notes:

• Depending on the size of your crock-pot, 8-10 apples may be too many, especially if you are using large ones.
• Be sure to do a good job peeling and coring your apples.  Cut them into relatively small chunks.  I usually cut them into slices, then chop them.
• You’ll often hear that the best applesauce is made from a variety of apples.  This is true, but only to a point.  Give thought to the kinds of apples you’re adding.  Sour apples may not be a good idea, unless you want to have to add a lot of sugar to get the right taste.  So far, the best combination has been 1/3-1/2 RIPE McIntosh apples, plus a variety of other sweet/semi-sweet apples.  Be sure the apples are ripe before adding them.
• Don’t add the sugar until the end.  Taste the sauce first.  Then add sugar in small amounts as necessary to achieve the best taste.
• The applesauce can be served warm or cold, although warm is usually preferred.
• The applesauce won’t last too long in the refridgerator, but can be frozen, thawed, and served with no loss of flavor.