To make the applesauce for this recipe, peel, core and chop 2 1/2 lb. apples, such as Granny Smith, Newtown pippin or McIntosh. Place in a heavy saucepan with 1/3 cup water. Bring to a boil, reduce the heat to a simmer and cook, partially covered, stirring occasionally, until very soft, 20 to 30 minutes. Remove from the heat. Mash the apples with a fork or pass through a food mill. Taste and add sugar if needed. The applesauce can be stored for up to 2 weeks in the refrigerator. It can be used at room temperature or cold in this and other quick bread recipes. Makes about 2 1/2 cups.
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