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"Red Hot" Applesauce

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“Cinnamonophiles will love this one. Try it on French toast.”
READY IN:
2hrs 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Core the apples, but it isn't necessary to peel them.
  2. I like the texture of having the peels in the sauce.
  3. Dice them very fine.
  4. Tumble everything into a large pot and bring to a boil.
  5. Reduce to the slowest simmer you can arrange on your stove so the sauce won't burn on the bottom of the pot.
  6. Cover, stirring occasionally, until you reach the consistency you want.
  7. The longer, the finer texture.
  8. I usually cook it about 3 hours.

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