I had a bunch of Jonagold apples that I originally was going to use to make apple crisp. However, the week got away from me, so I opted to get some more apples and make applesauce. I used my tried-and-true method that I outlined last year. This time I added a couple of knobs of fresh ginger instead of crystallized, and used a little apple cider as the liquid.
All Jonagolds.
This was the first time I used the induction range to make applesauce. The pan I used was one of Julian’s cheap-os that he’d had for years. Surprisingly, none of the applesauce burned on the bottom of the pan as it did when I used the pan on an electric coil burner. This was promising.
When it came time to run the apples through the food mill, the ginger hunks were still intact. (Note to self: Peel and chop the ginger next time.) Regardless, the final result looked and tasted good. The red from the peels colored the product nicely. Not as red as if I’d used Rome Beauties, but still pretty.
Pretty in pink.
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