Our applesauce recipe is versatile, too; you can change the flavor of the applesauce by changing the flavor of the pepperjelly you add to it!
My family especially likes crockpot applesauce made with Apple Habanero pepper jelly.
10 large Granny Smith Apples (You can use any kind of apple, but Granny Smith makes the best applesauce.)
2 teaspoons fresh lemon juice (squeeze a real lemon)
1/2 teaspoon cinnamon
1/2 cup Texas Pepper Jelly’s Apple Habanero Pepper Jelly
1/2 cup Truvia
What to do:
Peel, core, and dice the apples. Put them in your crockpot, and add everything else EXCEPT THE TRUVIA. Mix thoroughly.
Turn your slow cooker to “low” and set your timer for about six hours. Stir mixture occasionally. When you think it’s done (it’s done when you think it’s done!), stir it vigorously. If you think it’s still a bit lumpy, use a whisk on it. We like the lumps, but some people demand smooth applesauce. Either way, it’s delicious. Don’t use a mixer; it’ll be watery. Add the Truvia a little at a time, stirring between the adding. You might not need the full amount, or you might want more. Applesauce can get personal.
Once you get it exactly as you want it, put it in Tupperware and store it in the refrigerator. It’ll keep in there for a month. You can freeze this applesauce, too.
Eat up. It’s good for you.
Next time you make applesauce, use a different Texas Pepper Jelly flavor. Turn the making of applesauce into an art form.
Some people throw the apple peelings into the crockpot. I like this myself, but my kids don’t. As for you. . . . suit yourself!
However you choose to sweeten or flavor this applesauce, it’ll be the most delicious to ever grace your table. If your family can stop raiding the refrigerator long enough for you to set a bowl of applesauce on the table, that is.