Itâ€™s that time again, the apples are in their prime season and it inspires us make sweetened & fine pink applesauce. The weekend days will be a good time for it to serve sweet breakfasts and also stock in long winter.
And what are secrets of pink applesauce instead of dark applesauce
#1 Keep their skin
From their harvest, you should choose the reddest-skinned, whitest-fleshed apples for sauce. The skin create an attractive rosy hue to your pink sauce. And you must remove clearly the core and seeds, they will impart a bitter flavor when you are cooking.
How you slice the apples has an impact on how they cook down into applesauce. You should cut into smaller pieces of apple will cook down much faster. The thin slices will make a fairly smooth applesauce. And remember that the apples are chopping into uniformly-sized pieces, in simmering they will be at the same rate
#2 Season sugar after cooking
The apples on harvest are plenty natural sweet in apple water. If you want more sweetness, you could taste the sauce in a little sugar, syrup or honey.
But equally important is not seasoning sugar together applesauce, you should only add it before serving.
#3 Slow cooking as a important ingredient
The most important â€œingredientâ€ of pink applesauce is time. Apple wil lose their flavor when you cook too long, 20 -30 minutes are the best time in which apples are completely tender and cooked through. You only stir it once or twice during cooking.
A little secret is that you should season a few strips of lemon peel or some lemon juice while cooking. The tartness of the lemon serves to intensify the taste of the apples, and helps balance out the sweetness of the sauce.
And one more, say no with ground cinnamon. Ground cinnamon isnâ€™t as flavorful or fragrant as the stick.