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This is very tasty! I think I made my apple chunks too big though, because I ended up having to cook for about 3-4 times longer than stated for the apples to get soft. That didn't seem to affect the finished product though. I like applesauce a little chunky so I used a potato masher to break down the apples, which worked very well (everything else was pretty well pureed already from the longer cooking time). I followed the recipe ingredients to the letter (including leaving on the apple peels). Thanks so much for sharing!
Very interesting twist on 'ye olde applesauce recipes. I decided to leave apple skins on as well as keeping the sauce chunky. WOW. Chunky is wonderful. I will definitely make again trying the other version (peeling apples and pureeing (sp?) the mixture). Such a nice blend of fresh fruits! Thanks Lennie.
Thank you Lennie!
Wonderful applesauce, with a great flavor and a pretty color too. I used rhubarb and strawberries from my garden in this recipe. At the end I partially pureed the applesauce with my immersion blender to the desired texture. Was planning to use this as an ingredient in Danielle Lapointe’s Calgary Stampede Rhubarb Muffins but didn't expect it to be so good! I might just have to make a second batch. Thanks, Lennie.
This was my first venture with rhubarb and I just loved the results. It gives the ordinary this dish a really distinctive flair. I used Splenda instead of sugar and added it to the sauce once it was finished cooking. This probably worked better than adding the Splenda in Step 4. The amount really depends on your tastes and wheter you are using this as a dessert or a dinner condiment. I found 3 tablespoons was just right. Thanks Lennie.