My mom used to make homemade applesauce every year with the fall harvest. Her recipe is a bit of an ordeal, and requires running the apples through a food mill. She left skins on to give it a pink color, and added quite a bit of sugar. Still it tasted fresh and amazing compared to the jar variety.
Below is my easier, healthier, lower sugar, recipe.
Apple-Cider-Sauce
Looking for this recipe? It will be part of an upcoming book co-authored with Ali at Cleaner Plate Club.
Friday, October 13, 2006
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