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12 medium apples, peeled, whatever type you prefer, e.g., Macintosh, Granny Smith, Fuji, etc.
Wash, peel, and core the apples. Cut them into pieces of 1/8" or smaller.
Place them in a large pot, along with some of the water and enough orange juice to so that they are not covered, but nearly so. Add salt.
Cook, over very low heat, covered, until apples are very soft and most of the orange juice mixture is reduced. Mixture should be soft but not runny. The orange juice will have caramelized during cooking, giving the sauce a slightly pinkish color and a delightful taste.
Applesauce can be left in a slightly chunky form, put through a sieve, or processed in a blender or food processor until smooth.
Poster's Notes:
The type of apple you use depends upon your taste. Do you prefer softer, sweeter apples or firmer, crisper apples? The texture results will be pretty much the same after cooking.
Posted by: Morton A. Goldberg, DVM
Nutritional Info Per Serving: N/A
Approximately
1/2 gallon orange juice, premium (not from concentrate)
Approximately 1 cup cold water
Pinch of salt or salt substitute
Preparation Time: 0:15 Start to Finish Time: 2:00
A completely natural applesauce with no added sweetener.