Reviewed: Oct. 24, 2009

I took my time to read the other reviews before I made this. I used 6 pounds organic granny smith apples but kept the candies and juice the same. I cooked this in my slow cooker for one hour on high and another three on low. I'm glad I checked on it because it was done to the point of smooth applesauce with a faint chunk. The flavor is just right for our family, the right amount of tart and sweet, not too cinnamon-y. When I make this again, I'd do what I did before and maybe cut back on the liquid by a half cup and cut the cooking time back by an hour. That's not the recipe's fault, we just like a chunkier sauce. BEAUTIFUL sauce.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jan. 26, 2009

I have three daughters and I can never get them to eat cranberry sauce on Thanksgiving. I made this for a big dinner, 15 people, I tripled the recipe, and it was completely gone. I served it in a divided server with regular cranberry sauce on the other side and no one ate the regular kind. I will add this to my yearly dinner. Got several requests for the recipe and was happy to give it out!

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Laura Roberson

Cooking Level: Expert

Home Town: Santa Clarita, California, USA

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Reviewed: Dec. 27, 2008

I thought the Red Hot taste was a little overwhelming. The red color was nice for a change, but I don't think I'll make it again.

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AimeeU

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Reviewed: Dec. 26, 2008

I enjoyed the applesauce. Served this for Christmas dinner. Only my dad liked it. Others thought it was too sweet or didn't like cranberry.

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KYLYNN

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 22, 2008

This was so easy to make. I sliced, pealed and cored my apples, and after they were cooked the first 15 min or so took my immersion blender to it. It has the consistancy of applesauce with a very wonderful unique flavor. The red hots gave a sweetness without a "spicey" cinnamon flavor. I bottled it and gave it a "bath". Jars sealed nice and I can't wait to share it.

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H. Jarboe

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Reviewed: Sep. 28, 2008

What a beautiful bright pink color this applesauce has! At first I didn't want to try this recipe - I was not interested in adding "sugar/candies" to a healthy desert. But then I realized I was probably going to add some sugar to a regular applesauce recipe. I liked this one - because I wanted the cinnamon taste, but not the brown color cinnamon lends to the apples. I (surprisingly)couldn't find red hots - so I used a big box of Hot Tamales. I used a whole Fruit Punch Juice box instead of the cranberry cocktail, and I peeled the apples. I cooked it on medium-low for about 1/2 hour-45 minutes.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jan. 15, 2007

This is the best applesauce I've ever eaten! I halved the recipe and used 2 Sonya apples and 1 Braeburn, cranapple juice, and added 2 tablespoons honey. I DID peel the apples, and it took about 30 minutes for them to cook to tender. I put the apples and juice in a blender for a few seconds and the resulting sauce was such a beautiful rosy color. It is sweet and spicy and I will definitely make this again.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Dec. 1, 2005

I made this for Christmas last year, and everyone LOVED it. They have alread requested it for this year!

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Kb1sheehan

Cooking Level: Expert

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Reviewed: Jan. 22, 2005

I found that 6 medium apples was about 3 lb. I used half Jonagold apples and half grannysmith. I didn't like the bits of peel from the green apples; I might peel all the apples next time and then not use the food processor (just cut them in small pieces and cook then down). If you "process until smooth" you can end up with the consistancy of baby food; I would rather process for a couple seconds and have some applesauce texture left. The cinnamon flavor and red color is nice and makes this a special apple sauce. I also liked the "Sauteed Apples" recipe.

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LIKKEL

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Reviewed: Dec. 31, 2004

Really nice with a pork roast!

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REENTHEQUEEN

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Plymouth, Michigan, USA

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Reviewed: Dec. 27, 2004

This was the first time I made a big holiday dinner myself. I used a cranberry theme and this recipe fit in perfectly. It was a big hit with all of my guests.

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