Rosy Cooked Apples/Applesauce

      I can still recall my Grandmother Richardson in her easy chair, peeling apples as she watched her favorite soap operas (Guiding Light, Days of Our Lives, Search for Tomorrow). Using a paring knife, she could remove a thin and continuous spiral of peel in a matter of minutes.

     Today I use my handy-dandy fruit peeler but even with this modern technology, I don’t think I can match her skill. But, like her, I do enjoy using those apples to make homemade applesauce.

     Of course, this recipe can be prepared on top of the stovetop, but I simply added the ingredients to the crock pot and forgot it for several hours.

Rosy Cooked Apples/Applesauce

Adjust amounts as needed using the following proportions:

5 cooking apples, cored, peeled and cubed

¼ to ½ cup red hots (Cinnamon Imperials)

About ½ cup water

1. Add apples, red hots and water to crock pot. Set on high and cook about 3 hours or until tender and puffed. Add more water if needed however, the apples will release water as they cook so don’t get in a hurry. Note: I begin with the minimum measure of red hots; once they melt, I taste the apples for sweetness and determine if I need more.
   
   
   
   
2. Serve warm or chill. Apples may be served chunky-style or mash to create applesauce

Recipe without photos . . .

Rosy Cooked Apples/Applesauce

Adjust amounts as needed using the following proportions:

5 cooking apples, cored, peeled and cubed

¼ to ½ cup red hots (Cinnamon Imperials)

About ½ cup water

1. Add apples red hots and water to crock pot.  Set on high and cook about 3 hours or until tender and puffed. Add more water if needed however, the apples will release water as they cook so don’t get in a hurry. Note: I begin with the minimum measure of red hots; once they melt, I taste the apples for sweetness and determine if I need more.
2. Serve warm or chill. Apples may be served chunky-style or mash to create applesauce.