They did need Grand Marnier, though. Remove from heat. How to Turn Your Apples Into Applesauce . Place apples, sugar, lemon juice, cinnamon, and 1/2 cup water in large saucepan. Under its new ownership, the Hawkeye became the Delicious. Washington is America’s number one apple producing state, with over 175,000 acres of apple orchards. Stay away from Red Delicious apples when making sauce. Using a potato masher, mash into sauce. Delicious. An apple a day may keep the doctor away, but does it keep acid reflux away, too? Voila! Applesauce. If you plan to make applesauce on a regular basis, invest in an apple corer/peeler. This is the perfect fall apple sauce that will be perfect to have as a mid-afternoon snack. Cook over medium heat until very tender, stirring often so that apples don't scorch, about 45 minutes. Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. If necessary, add up to 1 cup more water. Add 1/4 of a cup red hots and stir well. If you’re looking to add a … Apples are a good source of calcium, magnesium, and potassium. Sometimes I’ll just use two apples and make myself a little dish to go with lunch and eat it still warm. The Red Delicious I used didn’t need any sugar. Place the slow cooker to low and let sit for 15 minutes. Reduce the heat to medium-low. Hiatt dubbed the sweet, perfumed apple the Hawkeye, and sold it to Stark Bro’s Nursery in 1894. Gravenstein, McIntosh, Jonagold and Jonathan would also be great options. I love using a variety of apples to make applesauce, for this recipe I used eight different apples; Honey Crisp, Fuji, Gala, Macous, Red Delicious, Golden Delicious, Braeburn, and Granny Smith. The great ancestor of all Red Delicious apples was first marketed by Jesse Hiatt, a Quaker farmer in Peru, Iowa. Apples and acid reflux. Move the applesauce from the slow cooker over to a food processor or blender. This is especially great for using up apples that are a bit beyond their prime. The texture differences were great. Bring to a simmer over medium-high heat, stirring occasionally. On average, Washington grows nearly 130 million boxes of apples per year, nearly 2.3 million tons of apples! With the turn of a handle, it'll remove the peel and core at the same time, saving you a ton of knife work. They don’t mix well with heat and get undesirably mushy and unpalatable. Of course, apples are fat-free, sodium free and full of flavor and fiber. The added bonus is that the apple sauce is pumpkin scented. Making applesauce requires a lot of peeling and coring. Puree the applesauce to the consistency that your family likes. Applesauce. I used 4 different kinds of apples: 1 red delicious, 1 really huge matsu, 3 golden russets, and 3 macintosh. Buying apple sauce out of the jar is simple and delicious, but making applesauce yourself is so much better. Was first marketed by Jesse Hiatt, a Quaker farmer in Peru, Iowa I used 4 kinds... 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