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10 minutes
30 minutes
130 minutes
- 3 pounds apples, cored and sliced
- 1 cup frozen raspberries
- 3 tablespoons brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 3 tablespoons honey
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 0.25 cup water
- Add the apples and raspberries to the rice cooker, followed by the brown sugar, cinnamon, and nutmeg. Then, drizzle in the honey, vanilla extract, lemon juice, and water in that order.
- Cook the mixture in the rice cooker on the standard setting for approximately 30 minutes. About halfway through, give it a stir, gently mashing the apples slightly.
- Place the applesauce aside to cool at room temperature for 30 minutes, then transfer it to a bowl and refrigerate for at least 1 hour.
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