From Cottonwood, Arizona, Mary Ann Gove shares her special recipe for no-cook applesauce. “It's extra-healthy since no nutrients are lost in cooking,” she notes. “Honey makes it sweet enough to satisfy as dessert.”
We once lived next to an apple orchard and used the fresh fruit to make lots of delicious applesauce. This is my own recipe, and people have been telling me for years that it's so good it should be published!
I always end up with lots of rhubarb each summer, but many of the recipes use a lot of sugar. This one lets the fruit sweeten up the rhubarb instead. I refrigerate the sauce overnight to help the flavors blend. —Amy Nelson, Weston, Wisconsin
Here's a quick way to dress up store-bought applesauce...and it is equally good served as a side dish or a light dessert. Chopped apples and pears add texture, while wine spices up the mixture a bit. The recipe is from Mary Eckles of Kirkwood, Missouri.
My grandson Geoff likes hot applesauce, so I've come up with one that looks as good as it tastes. It could also be served in a tall dessert dish, garnished with a cinnamon stick. —Sue Peterson, Newville, Pennsylvania
When it's apple picking time, it also time for all the delightful treats you can make with them, including applesauce. This is my favorite way to prepare it. It's simple to do and makes the whole house smell like fall.—Renee Pajestka, Brunswick, Ohio
Not content with plain old applesauce, Anita Aungst of McVeytown, Pennsylvania found a fun way to jazz it up - by adding cranberries! "This version is really zippy," she enthuses. "It tastes great topped with fresh whipped cream."