Wayne Gisslen

Applesauce

Preparation info
  • Approx.

    1

    qt
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Cut the apples into quarters and remove cores. Skins may be left on because they will be strained out later. (Red peels will color the sauce pink.) Dice the apples coarsely.
  2. Place apples in a heavy saucepan with about 2 oz (60 mL) water. Cover.
  3. Set the pan over low heat and cook the apples slowly until very soft. Stir occasionally.
  4. Add sugar

Per 1 fl oz (29.57 mL): Calories, 25; Protein, 0 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 6 g; Fiber, 1 g; Sodium, 0 mg.