Put your 14 to 16 cup rice cooker to use and make this sweet and delicious applesauce, made in your rice cooker! Use Empire State or Gala apples. The result is a chunky, delicious applesauce that is an appealing (or apple-peel-ing) and pleasurable alternative to cranberry sauce for the holiday table. Also a delicious topping for vanilla ice cream.
Ingredients
- apples, cored and: 3 pound (sliced)
- frozen raspberries: 1 cup
- brown sugar: 3 Tbsp
- ground cinnamon: 2 Tbsp
- ground nutmeg: 1 tsp
- honey: 3 Tbsp
- vanilla extract: 1 Tbsp
- lemon juice: 1 Tbsp
- water: 0.25 cup
Metric Conversion
Stages of cooking
-
Place apples and raspberries in the rice cooker; add brown sugar, cinnamon, and nutmeg. Add honey, vanilla extract, lemon juice, and water, in respective order.
-
Set rice cooker to standard "cook" setting, about 30 minutes. Stir mixture halfway through cooking cycle, mashing apples a little bit.
-
Remove the applesauce from the heat and cool for 30 minutes. Transfer applesauce to a bowl and chill in the refrigerator for at least 1 hour.
