Slow cooker meals are excellent for working up hearty appetites. As supper simmers and fragrances waft, your family will be anxious to dig in well before the food hits the plate.
For a pretty, pink-hued applesauce, use red-skinned apples and don’t peel them before cooking. If you prefer a sweet applesauce, stir ½ cup packed light brown sugar into warm, blended applesauce. Let stand, stirring occasionally until sugar dissolves. If you are not into canning, the applesauce may be placed in zip-top plastic freezer bags and frozen up to 2 months.
Both apples and cranberries are naturally high in pectin, the component that causes food to “gel.” That means you won’t have to add supplements to get the jam to firm up, making this a great recipe for beginning canners. You can process the jam in large, 1-pint jars, but I like to use small, picnic-size jars to give as gifts.