Slow Cooker Cranberry Applesauce is a perfect overnight slow cooker recipe. We love it over oatmeal, pancakes, and waffles- it’s a great alternative to syrup!
This time of year I always make sure to stock up on fresh cranberries and store them in my freezer. They keep really well in the freezer and I love to find fun ways to use them in my cooking throughout the year.
I made this Slow Cooker Cranberry Applesauce with my daughter one day over the break. She helped me by chopping up all of the apples. It was a lot of work for her but she loved taking part in the prep work and was so proud of the final result. Utilizing the slow cooker means this is a perfect overnight dish to make. Start it the night before and it will be ready for breakfast.
I love homemade applesauce because it doesn’t come out perfectly smooth. I love having it be just a little bit chunky! This is terrific for topping over oatmeal or yogurt and my in-laws love applesauce on their pancakes and waffles! It’s a great alternative to syrup and I think way more flavorful anyways!
I stored all of the applesauce in canning jars, let them cool for a bit on the counter, and kept them in the fridge. I can’t tell you how long they would keep for because we ate through multiple jars in a week. It was such a hit!
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- 12 green apples, peeled, cored, and chopped
- 3 cups fresh cranberries
- 2 cups water
- 1½ cups packed brown sugar
- 1 Tbsp cinnamon
- Combine all ingredients in a slow cooker. Cook on low for 6-8 hours. Stir well to break up the apples and cranberries to achieve an applesauce consistency. Allow to cool slightly before serving.
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