Applesauce

This is yummy. If you use Macouns, it will be a delightful pink. The best is that it is plenty sweet on its own and does not require any extra sugar.

  1. Place into a pot (as big as you need):

apples, cut into sections including the peels and core
1/2
inch
apple cider (or some juice made from these apples)

  1. Bring to a boil on high heat.
  2. Reduce to a simmer and cook until apples are fork tender.
  3. Using a slotted spoon, transfer apples to a food mill (over a bowl) and mill away.
  4. Chill for use later, freeze for use much later, or eat it right now.

 

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