When I buy apples for Applesauce, I choose the largest ones with the reddest skins. Often, I use a combination of Cortland and Macintosh apples. I love pink Applesauce; so I mock “steam” the apples in their skins. I avoid putting them in a steamer basket and officially steaming them because I don’t have the patience to wait for them to be done. I can also just do a few at a time that way. When you’ve got about 20 large apples, you want to steam them all at once-at least I do. Leaving the apples in their skins before cooking, allows the red of the skin to adhere to the apples. This method makes the Applesauce pink-most of the time. Insane as it may seem, I’m so devoted to pink that I scrape any residual apple that remains on the skins after steaming and add that to the processor. If you’re not on my page with pink applesauce, skip the sin scraping!
There are so many ways of serving Applesauce. You can purée it or leave it chunky. You can add vanilla or cinnamon or leave it plain. My family’s favorite is puréed and plain. Serve it with latkes, gingerbread or just eat it out of the bowl. Fresh applesauce is a favorite with my whole family, from toddlers to adults.
Prep time: 15 minutes
