Rosy Applesauce

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Use a variety of apples to give the applesauce a more complex flavor.

  • 6Servings


  • 4 lb. apples, quartered with skins and cores
  • 1 cup apple cider


Place apples and cider in large pot, and bring to a boil. Cover, and cook 1 hour, or until apples are mushy, stirring occasionally. Cool in pot. Pass apples through food mill or sieve. Discard solids. Store up to 1 week in fridge.

Nutrition Information

  • Calories: 72
  • Carbohydrate Content: 19 g
  • Fat Content: 0.5 g
  • Fiber Content: 2 g
  • Protein Content: 0.5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 2 mg
  • Sugar Content: 15 g