OK. I just got back from work. Thanks to those who already left comments to give me tips while I was at work. Actually, this was what happened:
I used three different kinds of apples (jonagold, fuji and ohrin) because this site recommended using a combination of apples. They were peeled, cored, chopped and immediately thrown into my crockpot. I also added 1/2 cup water and apx. 2 teaspoons of lemon juice, AND one cinnamon stick (apx. 5 cm), then closed the lid and set the timer to 4 hours (on high).
After about 2 hours, the chopped apples in the crockpot looked soft, but still the color was not very different. Then I started bloghopping, enjoying the wonderful aroma from the cooking apples, and forgot about checking the crockpot. When I looked into the pot after the timer went off, what I saw was this pinkish brown stuff.
So... is this the way it should be when you make applesauce in a crockpot? Or did I heat it too long? Or is it because of the cinnamon stick? What do you think? Is this sauce bad for health?
But this applesauce tastes delicious! I'm glad I didn't add any sugar, because it's quite sweet. And I already baked something with it, and had a GREAT success.
I'll post about it tomorrow. ;)
Friday, January 26, 2007
Posted by obachan at 1/26/2007 11:48:00 AM