Applesauce

Name: Applesauce
Yield: Makes 4 cups
Cuisine: US & Canada
Ingredients: 3 pounds, McIntosh apples, peeled and cored, peels and cores reserved; 1½ cups, water; ¼ cup, sugar, plus extra to taste; Pinch, salt; Pinch, ground cinnamon

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Appears in Cook's Illustrated September/October 2018

Transform just about any apple variety into flavorful, rosy applesauce in less than 30 minutes. Our secret weapon: the peels.

SERVESMakes 4 cups

TIME45 minutes

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WHY THIS RECIPE WORKS

Apple peels and cores contribute color and flavor to applesauce, but processing that kind of sauce usually requires a food mill. We wanted a fresh, clean-tasting, attractive sauce that wasn't marred by seeds and bits of skin, and we wanted ...

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