When we left our heroine, she had goofed up a tried-and-true recipe for cinnamon apple rings by substituting apple cider for water and sugar. Sure, the cider gave the apple rings a deeper flavor, but the desired red color went missing.
Plus, after putting the apple rings in a refrigerator container, she had about half of the cider/cinnamon red-hot candy mixture left.
Can't let good spiced cider go to waste now, can we?
What to do?
Why, make pink apple sauce, of course!
For this project, Golden Delicious apples were rescued from the cider bins, peeled and chopped into chunks, and cooked in the leftover cider. Because these apples are good for sauce, and also because they were on the other side of being ripe, not much else needed to be done...the apples cooked down into a lovely chunky applesauce. 
But the sauce wasn't very pink. This was easily fixed by adding candy until the mixture colored up. A taste test met approval: no sugar was needed to offset the extra candy because cooking the apples brought out more of their own sugar.
Easy-peasy!
Marcheta *takin' the easy way
Easy peasey! Pink applesauce makes me think of my grandma ... ah, memories!
ReplyDeleteNoel, how special for you that your grandma made pink applesauce!. An Apron Free Cooking method could involve adding cinnamon red-hot candies to store-bought applesauce. What do you think? (grinz).
ReplyDeleteThanks for posting,
Marcheta