Ingredients
Scale
- 8–10 apples
- 1/2 cup water
Instructions
- chop apples, discarding cores. (if making pink-colored applesauce, leave skins on. if not, peel skins first.)
- cook apples in a large pot with 1/2 – 3/4 cup water over medium-high heat until soft, about 15-20 minutes, stirring occasionally.
- option 1: use a food mill to strain applesauce.
- option 2: pulse cooked apples in small amounts in a blender and strain through a sieve with a spoon, repeating
process until all apples are gone. - cover and refrigerate applesauce for 2 hours. serve chilled.