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Wayne Gisslen

Applesauce

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Preparation info
  • Yield: about

    1 qt

    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Apples

Method

Procedure

  1. Cut the apples into quarters and remove the cores. Skins may be left on because they will be strained out later. (Red peels will color the applesauce pink.) Coarsely dice the apples.
  2. Place the apples in a heavy saucepan with about 2 oz (

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