I made up a batch of my Mom’s cinnamon applesauce today. I didn’t feel like messing with the food mill so I just peeled and cored them and mashed them with a potato masher. I like the sauce a bit course anyway, instead of completely smooth. Really easy to make, I squeezed lemon over the apples as I peeled and sectioned to keep them from browning. Then it’s into a pot, ad some water to get them started and ad Cinnamon Red Hots (those little cinnamon candies that seem to be getting hard to find). I cooked them down and mashed’em up and that’s it. Gives you a really intense color!
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That is just beautiful! I recall my grandmother always adding that same candy to her baked apples when she made them.
my friends crabapple had a huge crop of red fleshed apples last fall so i took 2 5 gal. pails full and made applesauce. it wasn’t as red as this but close. i let the frosts hit them a few times before i picked them. cooked them core and all then ran thru a sieve. was very good.
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