1. Peel and coarsely chop the apples, being careful to remove their core and seeds.

  2. Place all of the ingredients except vanilla into a 4- to 6-quart slow cooker. Cook on high for 2 to 3 hours, stirring occasionally.

  3. When the apples are tender, add the vanilla and use a potato masher, whisk, or immersion blender to purée the sauce to your preferred texture.

  4. Serve warm or cold. Store leftover sauce in the refrigerator for up to 1 week. Sauce can be frozen for up to 2 months.

  5. Yield: 3 to 4 cups sauce, depending on the size of apples used.

Tips from our Bakers

  • No boiled cider? Leave it out, and increase the water to 1/2 cup. Or substitute 1/3 cup frozen apple juice concentrate.
  • No slow cooker in the cupboard? Simply cook on the stove top in a heavy-bottomed pan over very low heat, stirring often to prevent scorching.