Slow Cooker Blueberry Kombucha Applesauce – Nessalla Kombucha

Slow Cooker Blueberry Kombucha Applesauce


  • 6 large apples, any variety
  • ½ cup frozen blueberries
  • 2 cinnamon sticks
  • ½ tablespoon ground cloves
  • ½ tablespoon ground ginger
  • 12-16 ounces Blueberry kombucha


NessAlla’s spin on a classic recipe (and inspired by Kombucha Brooklyn)

Yield: 5-6 cups


  1. Peel apples with a vegetable peeler, remove core, and roughly chop apples into 1 or 2 inch pieces, depending on how chunky you prefer your applesauce.
  2. Combine all the ingredients in the bowl of the slow cooker, and close the lid.
  3. Cook on high heat for 4-6 hours, stirring every few hours.
  4. Turn off slow cooker and remove cinnamon sticks.  Applesauce can be pureed, if preferred.
  5. Serve warm, or cool and store.