Homemade Applesauce – Karen’s Favorite

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My favorite applesauce, a little apple peel adds a touch of pink color!

Homemade Applesauce – My Favorite
Homemade Pink Applesauce, here with my Butternut Squash Latkes 
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Homemade Applesauce – Karen’s Favorite

Servings: 8 1/4 cup servings; make about 2 cups
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Homemade Applesauce – Karen's Favorite
My favorite applesauce, a little apple peel adds a touch of pink color!

Equipment

  • 1 2 quart pot with cover non-reactive

Ingredients 

  • 5 medium soft textured apples, such as Macoun, McIntosh (or mix with Pink Lady; firmer but with a bright red skin.) save peels from TWO
  • 1/2 cup water
  • 1/2 teaspoon fresh lemon juice
  • 3 tablespoons raw honey, can use pure cane sugar
  • 1 pinch sea salt

Instructions 

  • Peel apples, save skins from two.
  • In a heavy non-reactive 2 quart pot, add all the ingredients: the apples, two peels from apples, water, lemon juice, honey and sea salt. Add the apple peels, bring to a boil.
  • Turn heat down to a simmer and cover. Cook until the apples are just starting to fall apart, about 10 – 15 minutes.
  • Uncover and cook until the right texture, just a few minutes more. This time will vary greatly depending on the firmness and water content of the apples you choose.
  • Let cool a bit, and remove and discard the apple peels. If too dry, add more water by the tablespoon.
  • Yes, you can make without using apple peels!

Making Applesauce with the use of a FOOD MILL:

  • Benefits: You will not need to peel the apples which is labor intensive! Directions: Make applesauce as above, but do not peel the apples at all, do cut away cores though.
    When cool enough to handle – add 1/2 mixture to a food mill positioned over a bowl to fit. Crank the food mill handle – applesauce will fall into the bowl, leaving the skins out. Process the second half. Refrigerate applesauce in a clean glass container with a good seal. Enjoy; extra freezes well.

Notes

Also see:  Karen’s Best Latkes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
 

Nutrition

Calories: 83kcalCarbohydrates: 22gProtein: 0.3gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 7mgPotassium: 126mgFiber: 3gSugar: 18gVitamin A: 61IUVitamin C: 5mgCalcium: 8mgIron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish, Snack
Cuisine: American
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