Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Applesauce Add to ...

Applesauce has more body if peels and cores of the fruit are added. But if you have a food mill, don't bother with this. Once the sauce is cooked, put it through the mill, and peels and cores will be left behind. Make up to a week in advance.

  • Servings: Makes about 3 cups


3 apples, cored, peeled and coarsely chopped

2 tbsp. apple juice

2 tbsp. sugar

½ tsp. cinnamon, optional

½ tsp. nutmeg, optional


Tie apple cores and peels in cheesecloth. Combine apples, juice and sugar in the cheesecloth bundle, and spices if using in a pot. Cover and cook on medium heat for about 15 to 20 minutes or until apples are soft. Stir well. Squeeze bundle to free the apples' rich pectin. Cool.

Next story




Most popular videos »

More from The Globe and Mail

Most popular