Pink Applesauce
This recipe makes 10 1/4 cup (50 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) | - |
| cal | 0 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 |
Cooking the tangy applesauce with the apples skins makes it a pretty pink. To be served with Golden Latkes recipe
Ingredients
- 6 McIntosh appIes or Empire_apples, (2 lb/1 kg)
- 1/4 cup apple cider or apple juice or water
- 3 tbsp granulated sugar
- 2 tbsp lemon juice
- 1/4 tsp 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
Related content
-
Cider-Braised Cabbage
If you are unable to find any hard apple cider, which contains alcohol, try a late-harvest wine...
-
Sweet Potato, Celeriac and Apple Purée
This sweet, smooth purée makes a lovely side dish for turkey and pork.
-
Christine's Coleslaw
By Christine Wheeler, London, Ont. Cook of the Year 2009 Winner, Game & Meat category
-
Apple & Turnip Casserole
This recipe has a nutty, cinnamon taste that is very comforting. I use it to complement a pork...
