How To Make Easy Homemade Applesauce
How to Make Apple Cider Doughnut Cake | Milk Bar's Christina Tosi
Cake Boss Buddy Valastro Tells Rachael His Hand Is At 95% One Ye…
Cake Boss Buddy Valastro Has Sweet Words For Rachael To Celebrat…
How to Make a Bumbleberry Pie Sundae | Gail Simmons
How to Make Spaghetti or Linguini with Red Clam Sauce | Rachael …
Coach Rob Mendez, Football Coach Born Without Limbs, Tells His I…
How to Make a Strawberry Negroni | John Cusimano
How to Make Baked Fish with Bay and Breadcrumbs | Rachael Ray
Justin Long on Directing His First Movie, Lady of the Manor + Th…
How to Make Deviled Steaks and Marcella Hazan-Style Crispy Potat…
Rachael's Husband, John, Tells Kate Hudson He Wants to Hang Out …
How to Make a Smokehouse Stack Burger | Billionaire Burger Boyz
How to Make Spaghetti alla Puttanesca | Rachael Ray
How to Make Lemon Posset | Jacques Pépin
How to Make Oven Fried Chicken
How to Make Grilled Ginger-Sesame Chicken Salad | Curtis Stone
How to Make 4 Mexican-Inspired Dishes with Pan-Roasted Salsa
Rachael Ray In Season Editor-in-Chief Talks Fall 2021 Italian Is…
At Grand Rapids' Amore Trattoria, You Come for the Authentic Ita…
This 2-ingredient applesauce from the authors of the new cookbook "The Teen Kitchen" is almost too easy!
We also highly recommend you try it in their Carrot Cake Pancakes.
Excerpt from The Teen Kitchen by Emily & Lyla Allen. Copyright © 2019 by Emily & Lyla Allen. Used with permission by Ten Speed Press. All rights reserved.
Ingredients
- 5 large apples, preferably Fuji
- ½ cup apple juice
Yield
Preparation
Core the apples and chop them into 1-inch cubes. (You don’t need to peel them.) Be sure to use as much of the apple as possible.
Add the apples and apple juice to a large saucepan. Cover and cook over medium-low heat for 20 to 25 minutes, stirring occasionally, until the apples are soft.
Remove from heat and let the apples cool for 5 minutes. Add the apples and their juice to a blender and blend to the desired consistency; serve warm or chilled. This will keep in the refrigerator for 5 days and in the freezer for a month.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
