"This applesauce is a pretty shade of pale pink because the apples are cooked in their skins." — FutureChefShay
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Macintosh apples, quartered and cored
It was great! Nothing beats fresh applesauce in the fall. I recommending cutting the sugar in half, though. It was just a little too sweet.
This is very similar to my recipe. However the point of home made applesauce is to reduce sugar intake! Cook the apples for about an hour over low heat, or until fruit is mushy. Use food grinder to puree fruit and remove skins. Add cinammon while warm then refrigerate for best taste.
Absolutely Fantastic!!! I didn't even add the cinnamon and nutmeg. It didn't need it. And the sweetness is just perfect. We ate it warm right after I made it.
this was soo good. I did however only use 1/2 cup of sugar, which was just enough! Yummy!
I always have and always will cook the apples with their skins on and then put them through a foley mill to finish. It's the way my mother made it and I have never liked applesauce made without the skins, whether home made or bottled store bought. I've used many different varieties of apples this way. The finished color varies with the type of apple used and the color of its skin.
This is not my favorite applesauce recipe though it was acceptable. I reduced the sugar by half and it was still VERY sweet. I think the extra step with the skins was too much labor for no blush. After I added the cinnamon, it turned a bit brown. If you like a very sweet applesauce this would do it though. Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 4
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