From Martha Stewarts baby issue.
Applesauce doesn't require sugar to make it delicious (but it is better) just juicy flavorful apples. Red skinned apples make pink applesauce. (green skinned apples make green applesacuse)
4 lbs. organic or very well washed red-skinned apples, cored (skins on)
1/3 C water
cut apples into 1-inch pieces. Place in large saucepan with the water, simmer, covered, until tender, about 40 minutes. Working in batches, transfer mixture to a blender,( or strainer) and blend; or pass it through the smallest disk of a food mill; or press it through a strainer. for the silkiest puree, the mixture may then be passed through a fine sive. For a coarser texture, pass the apple mixture through a larger disk of the food mill or pulse in processor or leave as pressed through first strainer. Applesauce will keep refrigerated for up to three days or frozen in singe portion air tight containers for upto four months, or can it and keep for up to a yr or two.
Applesauce doesn't require sugar to make it delicious (but it is better) just juicy flavorful apples. Red skinned apples make pink applesauce. (green skinned apples make green applesacuse)
4 lbs. organic or very well washed red-skinned apples, cored (skins on)
1/3 C water
cut apples into 1-inch pieces. Place in large saucepan with the water, simmer, covered, until tender, about 40 minutes. Working in batches, transfer mixture to a blender,( or strainer) and blend; or pass it through the smallest disk of a food mill; or press it through a strainer. for the silkiest puree, the mixture may then be passed through a fine sive. For a coarser texture, pass the apple mixture through a larger disk of the food mill or pulse in processor or leave as pressed through first strainer. Applesauce will keep refrigerated for up to three days or frozen in singe portion air tight containers for upto four months, or can it and keep for up to a yr or two.
