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Textured Applesauce

I love the fall. There is cooler weather, less humidity, fall activities, and apples are in season.

I love going to the orchard and buying fresh apples. They are good tasting and good for you.

Early in the season or late, applesauce is always a good option. It is also one of my daughter’s favorites.

Applesauce 4I

This year I had to make it differently than my mom always did because I do not have a Foley food mill.

This is not really chunky, but it is not smooth either…thus I call it textured applesauce.

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Comments

  1. First of all … there is nothing better than homemade applesauce. Kudos on your tutorial! Second, did I tell you before that I adore Blue Willow? Third, Empire apples are my go-to apples for baking and eating, but I do love Cortlands and Macouns for pies and cooking. Northern Spy are also a wonderful apple!

    • I did not know that you liked Blue Willow…I thought you must have good taste though 🙂 I love the pink as well. I also like most of the picture type patterns, Fiesta ware, and there are others I am sure. However, I only own one pink platter and a few odds and ends of other patterns. As you may be able to tell by my blog, I own a rather large service of Blue Willow, even including a Turkey Platter.

      Thank you for the info. on the apples. My parents had apple trees most of my adult life, so we always just used what ways on hand. The grew a little of several varieties like McIntosh, Winesap, Northern Spy, and Arkansas Blacks. The freezing/canning applesauce was made from the early transparent, so I always debate what I should by for applesauce.

Trackbacks

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  3. […] time consuming to make than traditional sauerbraten, but it tastes very similar. Red cabbage and applesauce (not pictured) are my favorite sides for any form of sauerbraten. I also love to serve it with a […]

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