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–+ servings
Ebonie Garnica

Slow Cooker Elderberry Applesauce For Full GAPS

A Full GAPS applesauce with ripe apples, water and a small amount of dried elderberries. Slow cook on Low overnight, cool before Ninja pitcher blending, and sweeten with honey only if wanted.
Print Recipe
Servings: 1 batch
Course: Full GAPS, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 8-12 ripe apples Cored and sliced, skins retained.
  • 1/2 cup water Initial added water, not finished yield.
  • 1 tbsp plain dried black elderberries No sugar, starch, sulphites or other additives.
  • natural honey Optional, to taste, after cooking.

Equipment

  • Ninja Foodi FD401 on Slow Cook Low or suitable slow cooker
  • Knife or apple corer
  • Cutting board
  • Measuring cup and tablespoon
  • Stirring spoon
  • Ninja BN801 blender used with cooled ingredients
  • Clean covered storage containers

Method
 

  1. Wash, core and slice the ripe apples, leaving the skins on. Remove stems, seeds and hard core pieces. Use a knife or apple corer and put the slices into the slow cooker.
  2. Add the measured water and plain dried elderberries. Cover and slow cook on Low overnight. With the Ninja Foodi FD401, use Slow Cook on Low and follow its slow-cook lid and vent instructions; do not use Pressure or Air Crisp. The apples should crush easily with a spoon, without firm centers, before blending.
  3. For the Ninja BN801 pitcher route, allow the cooked mixture to cool completely. Transfer in batches within the marked capacity. Blend the apples, cooking liquid, skins and berries together until the apple pieces and skins are incorporated. The tiny berry seeds may remain faintly noticeable.
  4. Taste the blended sauce. Add optional natural honey only if desired, mix thoroughly and taste again. Serve cool with this blender route. Transfer leftovers to clean covered containers, label the preparation date and refrigerate.

Notes

Cooking Schedule: Slow cook on Low overnight, until the apples are fully soft. Preparation, cooking and cooling durations vary; no fixed total is given.
Batch Size: Use eight to twelve apples for one batch, sixteen to twenty-four for a doubled batch. The finished amount varies with apple size. Measure the sauce after blending if you need equal portions.
Skins and Seeds: Core and deseed the apples, keeping their skins. Blend the cooked skins and elderberries into the sauce. The tiny elderberry seeds may remain noticeable.
Blender: Cool completely before using the Ninja BN801 pitcher. Work in batches below the marked capacity. A doubled recipe may need separate cooking and blending batches.
Honey: Optional, to taste after cooking. There is no fixed honey amount.
Full GAPS: After cooked fruit, apple skins and the included berries are introduced and tolerated. Not early Intro or No-Plant. No dairy, eggs, nuts or flour.
Storage: Refrigerate in clean covered containers, label the date and use a clean serving spoon. No canning method is included.

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