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Easy Slow Cooker Applesauce
1 cup unfiltered apple juice or cider
3 tablespoons fresh lemon juice
6-7 pounds apples, variety of sweet and tart
1 tablespoon vanilla bean paste
Pour apple juice/cider and lemon juice into slow cooker. Peel, core, and slice apples into 6-8 wedges each. Place apples in slow cooker, stirring to combine with the juice.
Cover and cook on HIGH for 4 hours. Stir once or twice if desired, quickly replacing the lid.
After 4 hours, the apples should be soft and falling apart when stirred. Turn off slow cooker. Stir in vanilla bean paste. Use an immersion blender* to puree the applesauce. [NOTE: I like it best super smooth, but you can puree as much or as little as you like.]
*Alternatively, carefully scoop the applesauce into a blender and process in batches.
Serve warm or cold. Once cooled, spoon into jars or covered containers and refrigerate. Will keep in the fridge for 10-14 days.
