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.
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 ...