I love making homemade applesauce. It is so easy to do and when you make it yourself you can customize it. The last time I made some sauce, I decided to use a pomegranate as they are in season right now. When selecting my apples I choose a lot of sweet apples so that I would not need to add any additional sugar, this is always my goal when making sauce. I made this in a slow cooker. Since I own a food mill, I leave the skins on the apples and just run it through the mill to remove them after the sauce cooks. This is also good with the pomegranate as the mill removes the seeds, otherwise I would have to either juice the pomegranate first or try to run it through a sieve when the sauce was done.
- 10-12 medium sized apples (try to use a combo of sweet and tart apples)
- 1 cup pomegranate arils
- sugar (optional)
- Slice your apples and place them into a slow cooker. Remove the skins only if you don’t have a food mill. Mixed in the pomegranate arils. Cook for several hours until the apples are mush. Let cool for a moment before putting through a food mill or a sieve to remove the seeds from the pomegranate arils. You can eat them whole but it would throw off the texture of the sauce and there are no flavor in the seeds just the juice around them. Speaking of the texture, if the sauce contains too much liquid put it back in the slow cooker until you get your desired texture. Add sugar if you need it sweeter. Hopefully you can get the right combination of apples so that the additional sugar isn’t necessary. I prefer using the natural sugar found in the apples.