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Homemade Applesauce – My Favorite

Homemade Applesauce – My Favorite

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 

Homemade Applesauce – My Favorite


5 medium soft apples, such as Macoun, McIntosh (or mix with Pink Lady; firmer but with a bright red skin.)

½ cup water

½ teaspoon fresh lemon juice

3 tablespoons honey (can use agave nectar or sugar)

1 pinch sea salt



Wash the apples well. Peel, reserving the peel from one apple. Core, and cut into 3/4 ” chunks.


In a heavy 2 quart pot, add all the ingredients: the 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.


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.

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