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Pink Applesauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash apples thoroughly. | 2. Prepare a large bowl filled with cold water. | 3. Cut apples into cubes (keeping the skin but removing cores). | 4. As you cut the apples, throw them in cold water so they don't brown too much. | 5. When you've finished cutting, remove from water and place apples in a heavy-bottomed pot, add a tiny bit of water so that there is about 1cm covering the bottom. | 6. Cover and cook on LOW heat until apples are completely cooked. | 7. Stir once in a while. | 8. Working by the spoonful, press apples through a potato ricer or a strainer; discard skins between batches. | 9. If desired (this shouldn't be necessary), cream sauce in blender or food processor. | 10. Cool before refrigerating. | 11. ***This gives a very thick applesauce, to thin out, add more water during cooking.***. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    apple 5 -10 0.0 0.0 0.0 0.0
    water - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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