This applesauce is a pretty shade of pale pink because the apples are cooked in their skins.
Ingredients
- Macintosh apples, quartered and cored: 5 pound
- sugar: 0.75 cup
- water: 0.75 cup
- lemon juice: 0.25 cup
- cinnamon: 1 tsp
- nutmeg: 0.5 tsp
Metric Conversion
Stages of cooking
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Place apples in a large pot with the sugar, water, and lemon juice. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the apples are very soft and lose their shape, about 25 minutes.
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Remove the apples from the heat and allow to cool slightly. Puree apples in a food processor or food mill. If using the food processor, strain the apples through a sieve to remove the pieces of apple skin.
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Stir in the cinnamon and nutmeg. Serve at room temperature or refrigerate and serve cold.
