Wash apples thoroughly and cut into quarters. Remove seeds and core. Place apples in a steamer basket and set in a pot containing less than an inch of water which is boiling. Cover and steam the apples for 10 to 15 minutes or until very tender. Add more hot water to pot if necessary during the steaming process. Check apples for proper tenderness with a fork. Remove pot from heat and allow apples and cooking liquid to cool completely.
Peel cooled apples with a knife and puree in a food processor or pass apples with skins through a food mill to puree and remove skins. Stir in reserved cooking liquid to adjust consistency.
Yield: about 2 cups applesauce
Recipe by: Cooking Live Show #CL8858 Posted to MC-Recipe Digest V1 #600 by "Angele and Jon Freeman" <jfreeman@...> on May 6, 1997
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