Pink Applesauce Recipe - Cooking Index
Pink Applesauce Recipe - Cooking Index
| 1 lb | 454g / 16oz | Red-skinned apples |
| = (Jonathan or McIntosh apples | ||
| Are best for this recipe) | ||
| 1 1/2 cups | 355ml | Water |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 1/8 teaspoon | 0.6ml | Ground cinnamon |
| 1/8 teaspoon | 0.6ml | Ground mace |
| Sugar substitute equal to 2 tbspns sugar |
Wash apples and cut into quarters; leave skin on, but remove and discard cores. Cut apples into small cubes; there will be about 3 cups.
Place apples in pot; add water and lemon juice. Cover and bring to a boil. Cook gently over medium heat, stirring occasionally, until apples are soft, about 8 to 10 minutes.
Remove from heat; add cinnamon, mace, and sweetener; mix well. Turn into a pint jar; cool, cover, and store in refrigerator.
This recipe yields 2 cups. Serving size: 1/2 cup.
Exchanges Per Serving: 1 Fruit.
Nutrition Facts: Carbohydrates 14g; Protein 0g; Fat 0g; Calories 53; Fiber 1.9g; Sodium 0mg; Cholesterol 0mg.
Note: Low-sodium diets: This recipe is excellent.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.