Colorful, Fragrant, Ever-So-Easy Applesauce
Serving Size / Yield
- 8-10 apples, most any variety
- a handful of cinnamon Red Hots
- raisins (optional)
- water, as needed
Peel and cut up enough apples (mixed varieties if you like) to fill a sauce pot. Toss in a generous handful of Red Hots. Over low heat, stir and cook until tender with just enough water to be "saucy" and keep from sticking. Add raisins if you like. The Red Hots provide the color, the sugar, the cinnamon, and make your kitchen smell wonderful. Serve slightly warm in a crockpot on a breakfast buffet. A dollop of Cool Whip is extra yummy. Store leftovers in fridge.