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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.

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