Applesauce

Wash apples. Quarter and remove seeds and stems. Place into stainless sauce pan with small amount of water. Place onto heat and watch until starting to bubble. Stir occasionally and be sure to add water (small amount at a time) so the apples do not stick to bottom of pan. When apples are good and soft, strain through a sieve or use a Victoria Strainer to remove skins and remaining seeds. Place back into a sauce pan and add sugar to suit your taste. You may want to add sugar in small amounts, stir and taste to make sure you have the sweetness you desire. Heat after sugar has been added. Take off heat and allow to cool some before eating or putting into plastic freezer boxes.

  • for sugar-free variation, use an apple with a strong flavor such as Honeycrisp,¬†or use cider instead of water to cook apples down.

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