There is one stipulation. You sort of need a food mill. Unfortunately, I only use mine to make applesauce. Am I missing something? Are there other recipes out there requiring a food mill? If you know of any, please share. Also, I’m afraid my mother would be deeply disappointed if I didn’t mention one thing: Apples top the “Dirty Dozen” list. And apparently, scrubbing and peeling won’t eliminate chemical residue completely, and you definitely want to keep the skins on when you make applesauce — that’s where all the flavor and color live. So with apples, it is ideal if you can purchase organic or if you can purchase from your local-but-perhaps-not-certified-organic-though-organic-in-every-sense-of-the-word apple farmer. Make sense? PS: Moist Applesauce Bundt Cake
How to Make Applesauce, Step by Step
Grab some apples! Red-skinned apples such as Empire and Pink Lady work well here because their skins imbue the sauce with the loveliest pink hue.
Cut up the apples, leaving the skins on.
Transfer the apples to a pot. Add a cup of water; then transfer to the stovetop.
Cook for about 20 minutes or until the apples are very soft.
Pass the apples through a foodmill.
Ta da! Isn’t it pretty?
Store in the fridge or use immediately in this applesauce bundt cake — it’s a favorite!
5 from 5 reviews
