Pink Applesauce
Cooking the tangy applesauce with the apples skins makes it a pretty pink. To be served with Golden Latkes recipe
Servings: Makes about 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) | - |
| cal | About 18 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| vit C | 2% |
-
6 McIntosh or Empire apples (2 lb/1 kg)
1/4 cup (50 mL ) apple cider or juice or water
3 tbsp (50 mL ) granulated sugar
2 tbsp (25 mL ) lemon juice
1/4 tsp (1 mL ) ground cinnamon
Preparation:
Core and slice apples. In large saucepan, bring apples, cider, sugar, lemon juice and cinnamon to boil; cover and simmer over medium-low heat until tender, about 30 minutes.
Press through food mill or sieve to remove skins. Let cool. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.)
Source
Canadian Living Magazine: December 2006
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For more ideas on cooking with Real Cream, click here |
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