Sugar Free Applesauce

Directions

Stovetop Instructions: 

1. Peel and core your apples. The apple peeler and corer will speed up the process, but you can also cut and core your apples using a pairing knife. Cut the apples into smaller chunks.
2. Combine the apples with cinnamon in a stockpot or dutch oven. Add 1/2 cup water. The stovetop method requires one more ingredient, the water, this will help the apples steam.
3. Bring to a boil. Reduce the heat, and cover. Cook for 25-30 minutes on low heat. Apples will be broken down but still a bit chunky.
4. Remove from heat. Add lemon juice. For chunky applesauce mash with a potato masher or fork. For smooth applesauce use an immersion blender. Serve warm or cold.

Slow Cooker Instructions:

1. Peel and core your apples. Use an apple peeler and corer to speed up the process or use a pairing knife. Chop into smaller chunks.
2. Add apples to slow cooker. Sprinkle with cinnamon. Stir to combine. Add 1/2 cup of water.
3. Set your slow cooker to high, and cook for 4 hours or until apples break down. Add lemon juice.
4. If your applesauce is chunkier than you like mash it with a potato masher or use an immersion blender for a smoother texture. Serve warm or cold.

Instant Pot Instructions:

1. Peel and core your apples. Use an apple peeler and corer to speed up the process or use a pairing knife.
2. Add cinnamon, lemon, and water to the instant pot. Stir to combine. Add apples. Stir to combine.
3. Secure lid on the instant pot. Cook on manual (high heat) for 8 minutes. Allow the pressure to naturally release.
4. Transfer to a mixing bowl to cool. Add lemon juice. Stir to combine. Applesauce will be chunky. Mash with a potato masher, or use an immersion blender for a smoother texture. Serve warm or cold.

Notes:

1. Makes about 6 cups of applesauce.
2. Serving size is 1/2 cup of applesauce.

Credit: Keeping the Peas

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/