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Mom's Applesauce Recipe on Food52

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Call me old-fashioned. I still make my own applesauce, just like my mother and my grandmother did. Now, you can too. The trick is to cook tart, highly colored apples—like Empires or Ida Reds—with the skins on and to purée them by hand through a food mill. The skins, stems, and seeds stay behind, but the sauce retains the blush of the fruit. Not only will you get a delicious treat, but you'll also fill the kitchen with the irresistible aroma of another era.

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Mom's Applesauce Recipe on Food52

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Mom's Applesauce Recipe on Food52

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