October 23, 2016
Comfort Food, Condiments, Fruit,
Apple, North American, 5 Ingredients Or Less, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, One-Bowl Does it!, Quick Meals, Small Batch Cooking, Brunch, Fall/Autumn, Slow Cooker, Fat Free, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Spices, Sugar more
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"A perfect Fall recipe. And, it's so easy, just a few ingredients; and, it comes out great every time. Simply store in your favorite mason jars; and, refrigerate or freeze until ready to use. I make this every year; but, never has posted the recipe."
Crock Pot (Slow Cooker) ... Add everything to the slow cooker; and, mix to combine and cover.
Cook ... High heat for 1 hour; then, turn to low, and cook for 9-11 hours. I try to stir it a few times as it cooks. Reminder, the newer pots do cook hotter; so, keep an eye on it. You want everything tender; but, it still should be a bit watery. So, to finish cooking remove the lid and continue to cook 1 hour. My newer oval crock took 10 hrs; then, I uncovered for 1 hour; and, it came out perfect.
If you left the skins on, you can use an immersion blender right in the crock pot to puree; or, you can transfer to a food processor.
Finish ... It's done. Simply cool, then, transfer to small sterile mason jars. Keeps a couple of weeks in the refrigerator; but, it also freezes great.
ENJOY! ... Perfect on a sweet potato, toast, cinnamon rolls, grilled pork or chicken; etc. There are lots of ways to use it.
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