INGREDIENTS
3 Tbsp organic coconut oil
6 cups apples, cored and sliced Pink Lady, Fugi or Gala apples, or similar
sweeter varieties of apples are preferred as the preserve contains no additional sweetener
1/2 cup water
1 Tbsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp nutmeg
¼ cup brown coconut sugar
PROCESS
Add coconut oil to the slow cooker with non-stick cooking spray. Slice apples ¼” thick.
Add apples, sugar, water, and spices.
Cover and cook on low for 9 hours.
Blend cooked apples with an immersion blender.
Remove the lid and cook on low for an additional hour, or until desired consistency.
Store in glass jars, covered, and refrigerated for up to one month.
Recipe adapted from Diabetes Daily