Fall comfort food lists simply must include a big bowl of cinnamon applesauce. Served warm or cold, the heady scent of cinnamon relaxes you and wraps you like your favorite blanket. Our version makes great use of your slow cooker, freeing you up to take in the beauty of the season.
Peel and coarsely chop the apples, being careful to remove their core and seeds.
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.
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.
Serve warm or cold. Store leftover sauce in the refrigerator for up to 1 week. Sauce can be frozen for up to 2 months.
Yield: 3 to 4 cups sauce, depending on the size of apples used.
