1 Review of Apricot Applesauce (Jewish)

From: flower7

On Oct 30, 2009

So maybe it was the types of apples I used (1 each Granny Smith, Jonagold, & Pink Lady) but I had to cook them at least 30 (or 40 - I lost track) minutes longer than specified in the recipe. Once they cooked down, though, they were fine! I was a little lazy when prepping the apples and only peeled the Pink Lady because the skin was waxed - I left the skins on the other two. I did add two tablespoons of sugar at the very end but didn't change anything else. I like chunky sauce so I used a potato masher not a processor. Thanks for posting!