Apple Sauce

  • 8-10 apples
  • ½ cup water
  • ¾ cup sugar (white, brown or a combination)
  • ½ tsp cinnamon

Place peeled, cored and quartered apples in slow cooker with water.
(You may want to add a small dash of lemon juice to prevent apples from discolouring).
Add sugar and cinnamon.
Cook on high for 3 hours, and then turn slower cooker to low and cook for 6-8 hours longer.

Did You Know?

Apples float in water because 25% of their volume is made up of air pockets found between cells.
An average apple contains 4 to 5 grams of fibre — more than a bowl of most cold breakfast cereals!
Two pounds of apples make one 9 inch apple pie.
Apples bruise easier than eggs break!
The largest continuous apple peel was 172 feet, 4 inches long and was created by Kathy Madison in Rochester, NY in 1976.

Apples are members of the rose family (who knew??).
Archeologists have discovered evidence that humans have been eating apples since at least 6500BC.
China is the world’s largest apple producer, growing more than 7 times the number of apples of the US and Canada combined.
The Halloween game of bobbing for apples is said to have originated from an ancient harvest ritual in honour of the Roman goddess Pomona.
Apples ripen 6 to 10 times faster at room temperature than if kept in the refrigerator.
There are more than 7500 varieties of apples grown worldwide.
In medieval times sailors were given apple cider before a long voyage to help guard against scurvy.