I'm not a cook, but I'm wondering if anyone knows where I could buy
applesauce made with the skins. I've been searching everwhere to no
avail... :/

Thanks!!


<JD>

On Jul 2, 6:55?pm, JD > wrote:
> I'm not a cook, but I'm wondering if anyone knows where I could buy
> applesauce made with the skins. I've been searching everwhere to no
> avail... :/

Probably need to make it yourself, but why with skins...

On Jul 2, 4:00 pm, Sheldon > wrote:
> On Jul 2, 6:55?pm, JD > wrote:
>
> > I'm not a cook, but I'm wondering if anyone knows where I could buy
> > applesauce made with the skins. I've been searching everwhere to no
> > avail... :/
>
> Probably need to make it yourself, but why with skins...

it's where all the healthy antioxidants are! Oddly, I love applesauce
but don't really like apples... I'm so surprised that nobody sells it
on the internet.

"JD" > wrote in message
oups.com...
> I'm not a cook, but I'm wondering if anyone knows where I could buy
> applesauce made with the skins. I've been searching everwhere to no
> avail... :/
>
> Thanks!!
>
>
> <JD>
Core and slice some apples into a pan, sprinkle on a little brown sugar if
you use granny smiths, and just a little bit of water. Not much, you can
always add more water later, cook them down and voila. If there is too much
water, cook till it reduces, if they are too thick, add more. Mash them with
a potato masher if you want a finer texture. You can also toss in raisins,
or basically any fruit that has started to go soft and you want to use up.
This is what I do with apples that have been in the crisper too long and are
starting to soften, leftover berries that are starting to get too soft.. not
waiting till they are *bad*, but just beginning to soften.
Then I keep it in the fridge and use it to top pork especially, or it can be
frozen or even canned.
As you can see, I'm a frugal cook :-)
Chaviva