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1. Peel, core and cut up the apples. (If you want the applesauce to be pink, leave on the red peels). Place them in a saucepan with cider or water, sugar and cinnamon. 2. Boil gently uncovered, until the apples are soft enough to mash, about 40 minutes. Stir with a fork to mash, leaving a few small lumps. 3. Return to low heat. Stir in butter. Simmer until melted. Beat briefly. Serve. The Hayday Cookbook, Atheneum, NY, 1989 |
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This is
my absolutely favorite applesauce recipe, from Hayday. It is now owned by
Sutton Place Gourmet, a wonderful specialty Food Chain on the East Coast.
I sold them specialty food products for many years. If baking with this
recipe, place a paper towel in a strainer, scoop in applesauce and place
over a bowl for an hour. This will remove as much water as possible,
necessary before using.
