Saturday, March 26, 2011

Applesauce with Red Hots


Here's another fabulous recipe from Better Homes and Gardens Junior Cook Book (1963):  Applesauce with Red Hots. Seriously? Yes. Just wait until you see the substitution too!

You'll need:  1/4 cup water (notice the faucet graphic)
4 tart apples
Bottle of red hots (oh boy)

Take out:  paring knife, covered saucepan, spoon, measuring cup, potholder

1. Wash apples.  Cut them in quarters.  Peel and core each.  Slice into two or three pieces and place in saucepan.


2. Add water.  Cover the pan.  Cook apples slowly until tender.  To test the tenderness, prick apple slice with a fork.

3. Remove from heat. Add red hots (apparently the entire 'bottle').  They dissolve as you beat applesauce smooth with spoon (How long would it take to 'beat sliced apples smooth'?). Serve hot or cold.

Then:  To make natural-colored applesauce, you should leave out the red-hot candies and add 1/4 cup of sugar to the recipe.

Gross. Just dye this stuff red if you want that scary color. Forget the added sugar. And they are recommending this for kids!

2 comments:

Anne said...

This reminds me of my favorite childhood side dish - red jello with applesauce and red hots. Can you dig up that recipe? Now that I think about it, that red hot thing does SOUND gross, but the taste? Mmmmm (at least in my memory!)

Kristy said...

This is so funny to me because my Grandma would make applesauce just like this and we thought it was delicious. I have no idea how much of the red hots she used, but can't imagine it was an entire bottle. I wonder where she got the recipe?