Homemade Pink Applesauce (Gluten-Free)

Ingredients

• 5 to 6 lb (2.5kg) mixed apples, washed (use some tart, some sweet, and some red-skinned)
• Plums, pitted, optional
• 1/2 cup firmly packed brown sugar
• Pinch kosher or fine sea salt
• A cinnamon stick or 1 to 2 tsp ground cinnamon or nutmeg, optional
• Water

Instructions

1. 1

   Set out your largest pot - I use...: Set out your largest pot - I use my Le Creuset Dutch oven. Set your food mill on a large heat resistant mixing bowl, such as aluminum, with the middle size grater disk in place. Set a second medium heatproof bowl on the counter with a rubber spatula next to it.

2. 2

   Prepare the Apples: Rinse the apples and plums...: Prepare the Apples: Rinse the apples and plums well and set on a cutting board. Using a sharp knife, quarter the apples and place in the pot. There is no need to chop, peel or core them if you have a food mill. Halve the plums and discard the pits. Add them to the pot. Sprinkle the fruit with the sugar and salt. If you want to use a cinnamon stick for flavoring, tuck it into the pot or sprinkle ground cinnamon or nutmeg over the fruit.

3. 3

   Add enough water or juice to come about...: Add enough water or juice to come about 1/2 inch up the pan. The apples will give off a lot of water so you only need enough to get the cooking started. Don't worry if the fruit mounds above the edge of the pan. As the apples cook, they will collapse and the pile will shrink.

4. 4

   Cook the Apples: Place the pan over medium-high...: Cook the Apples: Place the pan over medium-high heat. When the liquid has come to a boil, reduce the heat to medium. You want the liquid at a low boil. Let the apples cook, stirring occasionally, until completely softened, about an hour. The timing will depend on the size of the apples and the size of your pot. Press on the apples occasionally with a spoon to judge their softness, moving firmer pieces under the liquid in the bottom of the pot.

5. 5

   Make the Applesauce: When the apples are fall-apart...: Make the Applesauce: When the apples are fall-apart soft, if you used a cinnamon stick, pull it out and discard it. Scoop a couple of ladles of the apples into the food mill. Turn the handle on the food mill, pressing the softened apples under the blade. Occasionally turn the blade the opposite direction to release anything that is caught and to get the rest of the apples under the blade.

6. 6

   Occasionally use the rubber spatula to scrape the...: Occasionally use the rubber spatula to scrape the bottom of the food mill, getting all the pureed applesauce into the bowl. Then scrape out and discard the solids left in the food mill - the skins, cores, seeds, etc. I do this at least 3 times when I am making a large pot of applesauce.

7. 7

   As the bowl under the food mill gets...: As the bowl under the food mill gets full, move the food mill to the second bowl. You need some room under the food mill for the new pureed apples to be added. Continue turning the food mill, reversing directions occasionally, and discarding the solids, until all the apples have been pressed.

8. 8

   Adjust the Flavors: Combine all the applesauce into...: Adjust the Flavors: Combine all the applesauce into one bowl and taste it. If it needs additional sweetness, you can stir in some honey or agave syrup but not sugar because it will not dissolve fully. If you get it too sweet, squeeze in a little fresh lemon juice.

9. 9

   To Store your Applesauce: When it is fully...: To Store your Applesauce: When it is fully cooled, you can hold it in the refrigerator, covered, for up to a week.