I have to admit. The food mill (I frequently forget its name) only comes out of the cupboard this time of year for “Rosie Applesauce” but it is a must for making this applesauce and the kids LOVE to use it. Talk about an upper arm workout. Three kids and one Mama and we all have to keep switching on and off. But that is the ONLY work, no cutting, no peeling, all you have to do is turn!
I am sure there are tons of things you could do with this food mill, but I am satisfied keeping it in its box until fall arrives and making applesauce.
For generation our family has been making this applesauce. Not sure where the name comes from, that’s what my mother always called it. It may be because of the reddish color of the applesauce. When I was an elementary teacher I made this with my class every fall. There is nothing better than eating it warm just after it is made.
I posted several pictures so you could see the progress. I remember the first time making this when living in Boston and calling my mother asking her question after question making sure I was doing it correct. My mother kept saying, “It is really hard to mess up.” I realized after I saw several facebook posts of friends heading to the apple orchards and returning home with bushels of apples, nobody really knew how EASY it was to make applesauce from scratch.
5 pounds of apples, I always use Macintosh
½ – 1 cups of sugar more or less depending on how sweet you like it (keep tasting it)
1 teaspoon cinnamon
Wash apples. Place apples in a large pot. Once apples are in pot put 1” of water in the bottom. Sprinkle 1 teaspoon of cinnamon on the apples. Cover and cook until VERY soft. Pour through a food mill and turn until all that is left is the skin and seeds. Stir in the sugar. Enjoy!
Please share any ideas you have for a food mill.