Alright, it's really not any different than making regular applesauce. Actually it's almost easier (as long as you have a food mill to get rid of the skins). I know I just posted about applesauce not too long ago, but, as I said yesterday, I've been working on a rather scattered amount of projects lately, and just want to keep the posts coming (I don't want to slack off again).
I've been eating apples pretty much non-stop since the Johnny Appleseed Festival, and received a second influx of apples after the Bristow Wedding. I was afraid their firmness may be coming to an end, so I used almost all of them last night.
|Nothing like a bowl full of perfect apples! Make sure you use red skinned apples-that's what you need to make the applesauce pink! Just slice them and throw them in the pot.|
|Into the food mill it goes-this is the step that would be just awful without the food mill. I'm not sure how else you would get the skins out (without picking them out by hand).|
|Perfect pink puree!|
|As pure as can be-nothing but apples and water. Perfect for latkes!|