The Barefoot Contessa Cookbook
Homemade Applesauce
Page 155
Cuisine: North American | Course Type: Condiments
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Peckish Sister from Central, FL
I just cannot put butter into applesauce, but I think it might have kept it from boiling so hard, maybe 2 TBLS would be enough. I was glad that I put this into a giant Dutch oven as it was obvious from the inside of the pan that it had been boiling and foaming up to the top. I did not believe that 6 pounds of apples could cook in 1 ½ hours in the oven, so was not in a hurry to remove it but should have as it did seem a little over cooked. I would have preferred it a little chunkier. I did add the two peels of red apples to improve the color as suggested, but they had disintegrated too much to remove. Next time I would cut back on the spices, I think they hide the apple flavor. I used half Granny Smith apples and half MacIntosh as suggested and had to double the sugar and it was still on the sour side. This was a surprisingly easy recipe after you get past all the apple peeling. I liked not having to cut the apples more than into quarters and not having to stir.
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